ANSI Food Manager Training Program Information

In accordance with our ANSI food manager certification training program accreditation (ASTM e2659-2015), StateFoodSafety wants to communicate the following information:

  1. Certificate purpose, scope, and intended learning outcomes:
    • Program Purpose: The purpose of Food Manager Training v2.0 is to prepare managers to implement proven food safety practices and systems, maintain a safe and hygienic foodservice operation, and oversee the training and daily practices of hourly food workers to prevent the spread of foodborne illness. This program will also prepare certification candidates to sit for any of the nationally-accredited Certified Food Protection Manager Exams.
    • Program Scope: This program’s content is based on the FDA Food Code 2011 and does not address state or local retail food regulations.
    • Learning Objectives (based on informal JTA performed in 2011):
      • Identify pre-cursors to foodborne illness.
      • Define potentially hazardous foods.
      • Understand cross-contamination hazards. Illustrate process to prevent cross-contamination.
      • Define food allergens and their potential hazards.
      • Understand the relationship between bare-hand contact & foodborne illness.
      • Identify both common types of parasites and fungi and associated illnesses and symptoms.
      • Define ways food can be contaminated.
      • Identify the major types of organisms that cause food contamination.
      • Identify bacteria & viruses & their associated illnesses & symptoms.
      • Understand foodborne illness incubation.
      • Differentiate between foodborne illness and foodborne outbreak.
      • Illustrate how active managerial control is effectively implemented in an establishment.
      • Understand when a HACCP plan is required.
      • Demonstrate management responsibility to ensure food safety principles are being practiced.
      • Know how to prevent hazards during food service and display.
      • Identify food hazards when receiving food.
      • Demonstrate understanding of shipping manifest documents.
      • Prevent hazards during food storage.
      • Identify proper use of refrigeration units and freezers.
      • Know how to prevent hazards during re-service of packaged foods and service of stored, previously prepared foods.
      • Understand proper date marking of food.
      • Demonstrate understanding of current food safety laws.
      • Define the role of inspectors in the establishment.
      • Understand when employees with illness can or cannot work with food; reporting issues.
      • Demonstrate proper storing of hazardous materials.
      • Understand crisis management plan.
      • List steps to take during a foodborne illness outbreak.
      • Apply basic principles of education and training.
      • Understand correct waste management practices.
      • Use proper lighting and ventilation.
      • Identify the hazards and signs of pest contamination as it relates to foodborne illnesses.
      • List the steps establishments should undertake to prevent pest contaminates from entering the food supply.
      • Define “high-risk populations.”
      • Implement special steps taken with high-risk populations.
      • Identify potential problems in plumbing and water supply.
      • Calibrate equipment.
      • Understand proper equipment use.
      • Understand menu labeling.
      • Understand correct storage and handling of in-use utensils.
      • Understand appropriate building materials and their respective use.
      • Review the steps establishments should undertake to prevent pest contaminates from entering the food supply.
      • Describe where and when employees should wash hands; steps to proper hand washing
      • Understand the relationship between hand washing and foodborne illness.
      • List the proper order of food storage in a refrigerator.
      • Understand personal hygiene standards.
      • Understand the relationship between hygiene and food safety.
      • Understand the relationship between hand washing and food safety.
      • Understand proper use of gloves.
      • Understand sanitizer solutions, how they are mixed and what they are used for.
      • Demonstrate knowledge of proper loading, maintenance, and use of mechanical ware washers.
      • Differentiate between cleaning and sanitizing.
      • Demonstrate the correct procedure for using a three compartment sink.
      • Demonstrate knowledge and understanding of proper cleaning and sanitizing.
      • Understand proper thawing procedures.
      • Describe proper cooling process.
      • Identify internal cooking temperature for meat, eggs, and other potentially hazardous foods.
      • Identify proper temperatures/times for heating, reheating.
      • Hot and cold holding times/temps for potentially hazardous foods.
      • Identify proper temperatures/times for holding.
      • Demonstrate proper thawing procedures.
      • Cold holding times/temps for potentially hazardous foods.
      • Display ability to measure temperature accurately.
      • Identify proper use of heating equipment.
      • Understand appropriate refrigeration procedures for reused food.
  2. Description of requisites to earn a certificate: The only requisite to obtain a certificate is successful completion of the course and assessment. There are no course prerequisites.
  3. Special requirements for participation: See system requirements.
  4. Qualifications of instructional personnel: This is an online training course; therefore, no live instruction occurs.
  5. Fees, deadlines, cancellations, and refund policies: Please see the Refund Policy.
  6. Academic or continuing education credit earned: None.
  7. Commercial support disclosure: StateFoodSafety did not use commercial support to develop this program.
  8. Any changes to the certificate program purpose, scope, or intended learning outcomes: Any changes to the program purpose, scope, or intended learning outcomes will be reflected in the Learn More page of the specific product.
  9. Inferences that can be made appropriately concerning certificate holders: None
Updated: June 6, 2019 — 4:29 pm
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