NEHA Professional Food Manager
NEHA Professional Food Manager

NEHA Professional Food Manager
Course Summary
This series prepares Food Managers for their certification with thorough, detailed knowledge based on the 2013 FDA Food Code Updates and industry best practices.  The NEHA Professional Food Manager program contains a series of courses that cover a wide range of educational material pertaining to Food Management.  An individual that completes all of the content and passes the exam will become a Certified Food Manager.

This course is accredited by:   NEHA
Course Description
Audience
This series is for anyone who wants to become a professional food manager or learn more about food safety.

Managing Food Safety and Training (NEHA Professional Food Manager - Course 1)
Total Items: 1 / Total Time: 1 hour(s)

This course provides you with an introduction to food safety management, as well as training guidelines and techniques.

Objectives
Put food safety principles to work at your food establishment
Apply basic management principles to food safety management
Outline standards in the food safety policy for your workplace
Describe how and when you must restrict employees from work and when employees can return to work
Describe the elements of a complete training program
Topics
Introduction to Food Safety
Management
Employee Health
Staff Training
Delivering Training
Biological Contamination (NEHA Professional Food Manager - Course 2)
Total Items: 1 / Total Time: 2 hour(s)

This course provides you with information about various biological contaminants, their health effects, and ways to prevent their spread.

Objectives
Differentiate between types of biological contamination
Identify variables that affect bacterial growth
Differentiate between bacterial intoxications and infections
Describe the ways different types of viruses reproduce and transfer
Identify parasite-caused foodborne illnesses
Differentiate between types of fungi
Identify poisonous plants and fish

Topics
Contamination
Bacterial Growth
Types of Bacteria
Viruses
Parasites
Fungi
Other Biological Contaminations


Other Sources of Contamination (NEHA Professional Food Manager - Course 3)
Total Items: 1 / Total Time: 1 hour(s)

This course provides you with information on forms of contamination such as unwanted chemical components or foreign objects in food or the food environment. This course also looks at intentional contamination by various sources such as employees and less intentional contaminants such as food allergens.

Objectives
Identify the most common chemical contaminants
Understand the importance of proper food preparation equipment
Prevent chemical contamination
Identify common sources of physical contamination
Show how physical contamination often occurs
Discuss how to prevent physical contamination
Discuss the importance of a good food safety program
Identify and address common points of vulnerability
Explain how food allergies affect the body
Identify the most common causes of food allergies
List good practices that can help prevent allergic reactions

Topics
Chemical Contamination
Physical Contamination
Intentional Contamination of Food
Food Allergens as Contaminants


Handling Food Safely (NEHA Professional Food Manager - Course 4)
Total Items: 1 / Total Time: 1 hour(s)

This course provides you with the information you need to ensure food handlers at your establishment are handling food safely.

Objectives
Explain the protocols that should be followed by food handlers in order to maintain a safe environment
Describe the necessity and frequency of hand washing
Understand the importance of proper glove use
Encourage good personal hygiene among your employees
Topics
The Food Handler
Hand Washing
Gloves
Personal Hygiene of Employees


From Purchase to Service (NEHA Professional Food Manager - Course 5)
Total Items: 1 / Total Time: 2 hour(s)

This course provides you with an introduction to food safety management, as well as training guidelines and techniques.

Objectives
Identify potentially hazardous foods
Prevent time-temperature abuse and cross-contamination of foods
List the order in which received goods should be stored
Identify the guidelines for storing specific food items
List the guidelines for cooking specific types of foods
Identify the hazards, controls, and monitoring actions associated with foods from purchase to service

Topics
Purchase and Delivery
Storage
Food Preparation
Cooking
Cooling and Reheating
Service


Facilities and Equipment (NEHA Professional Food Manager - Course 6)
Total Items: 1 / Total Time: 2 hour(s)

This course provides you with an introduction to the design, construction, and layout of a food service facility, as well as the requirements for water, plumbing, ventilation, lighting, and equipment to operate the establishment.

Objectives
Explain how the proper design, construction, and layout of your premises can reduce the risk of contamination and foodborne illness
List the construction materials to use for floors, walls, and ceilings to prevent contamination and provide ease of cleaning
Select and maintain a potable water supply for a food service facility
Prevent cross-contamination through the plumbing system
Comply with ventilation and lighting requirements for food facilities
Minimize the spread of disease from inside and external garbage receptacles
Outline the selection, placement, and cleaning requirements for movable and stationary food service equipment

Topics
Facility Design
Floors, Walls, and Ceilings
Water
Plumbing and Drainage
Ventilation
Good Lighting
Garbage
Equipment: Guidelines and Maintenance


Cleaning and Sanitizing (NEHA Professional Food Manager - Course 7)
Total Items: 1 / Total Time: 1 hour(s)

This course provides you with the information you need to ensure you and your staff maintain a clean and safe food establishment.

Objectives
Describe the necessity and frequency of hand washing
Understand the importance of proper glove use
Encourage good personal hygiene among your employees
Explain the protocols that should be followed by food handlers in order to maintain a safe environment

Topics
Cleaning and Sanitizing
Cleaning Agents
Sanitizing
Machine Dishwashing
Manual Dishwashing
Clean in Place Equipment
Cleaning the Establishment
Storage of Utensils and Equipment
Hazardous Materials
Designing a Cleaning Program


Pest Control (NEHA Professional Food Manager - Course 8)
Total Items: 1 / Total Time: 2 hour(s)

This course provides you with an introduction to pest control and Integrated Pest Management (IPM).

Objectives
Put pest control principles to work at your food establishment
Apply basic management principles to Integrated Pest Management
Outline standards in a pest control policy for your workplace
Identify pests that you are likely to encounter in the food service industry
Describe the role of a Pest Control Operator (PCO)
Explain the uses of pesticides in the role of controlling pest infestation in your food establishment

Topics
Integrated Pest Management
Identifying Pests
Pest Control Operators (PCOs)
Pesticides


Legal Requirements, HACCP, and Inspections (NEHA Professional Food Manager - Course 9)
Total Items: 1 / Total Time: 2 hour(s)

This course introduces the government regulations that affect food safety management, the FDA Food Code, the guiding principles of HACCP, and the process of food inspection.

Objectives
Explain how regulations at federal, state, and local levels affect food safety management
Describe your responsibilities under the FDA Food Code
Explain the purpose and principles of HACCP
Describe the purpose, process, and benefits of inspections

Topics
Government Food Safety Regulation
The FDA Food Code
Hazard Analysis and Critical Control Point
Inspections


Practice Exam (NEHA Professional Food Manager - Course 10)
Total Items: 1 / Total Time: 2 hour(s)

This course presents questions that will help you prepare for the Certified Professional Food Manager exam.

Objective: Complete the practice exam questions
Topic: Practice exam
 $99.99 
 
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