Food Management Institute-Thornhill Training: ServSafe® Certifications & Food Manager Training Course

Food Manager Course Contents

Chapter One: Management

Primary Responsibilities
Training Tips
Food Contamination prevention
Hygiene
Food-borne Diseases
Restricting or Excluding Employees
Hazard Analysis Critical Control Point

Chapter Three: Food Flow

Receiving Food
Storage: (Dry, Cold, Hot)
Preparation
Thawing
Cooking
Cooling
Display and Service
Consumer Advisories and Notices

Chapter Two: Food Safety Hazards

Physical Hazards
Chemical Hazards
Biological Hazards
Potentially Hazardous Foods
Temperatures You Should Know
Time and Bacteria Growth
Major Types of Food-borne Illnesses
Bacteria, Virus, Parasites, Fungi

Chapter Four: Facilities and Cleaning

Self-Inspection Program
Water Supply
Surfaces and Utensils
Washing, Rinsing and Sanitizing
Waste Receptacles
Pest Control

Instructions for Food Manager Self-Study Course

1. Read Chapter One.

2. After reading chapter one, answer the review questions for Chapter One. To find the correct answer for each question, simply click on the number of that question.

3. Continue to Chapters 2, 3 and 4 and the review questions for each chapter.

4. When you understand the material in each chapter and you can answer the questions for each chapter, call to schedule yourself to take the exam after one of our classes near you. Click here to see our class schedule.