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AFS FOOD MANAGER TRAINING
CHAPTER 1.1
THE "JOURNEY OF FOOD" A MANAGERS TALE (20:45)
CHAPTER 1.2
Which People are Vulnerable to a Foodborne Illness (19:06)
CHAPTER 2.1
Contamination (26:41)
CHAPTER 2.2
The Big 6 (29:36)
CHAPTER 2.3
Parasites (33:58)
CHAPTER 3.1
IMPORTANCE OF THE FOOD HANDLER (12:20)
CHAPTER 3.2
Personal Hygiene Controls (11:39)
CHAPTER 4.0
The Journey of Food, An Introduction (12:47)
CHAPTER 5.1
The Journey of Food, Purchasing to Store Room (7:37)
CHAPTER 5.2
The Journey of Food, Storage and Refrigeration (9:01)
CHAPTER 6.1
The Journey of Food, Preparation (10:59)
CHAPTER 6.2
The Journey of Food, Checking Temperatures (12:46)
CHAPTER 7.0
The Journey of Food, Holding Food for Service (19:16)
CHAPTER 8.1
Cleaning & Sanitizing (11:09)
CHAPTER 8.2
How to Clean and Sanitize (14:23)
CHAPTER 8.3
Cleaning Tools (9:04)
CHAPTER 9.1
Food Safety Management Systems (7:08)
CHAPTER 9.2
Developing a Food Safety Management System (20:43)
CHAPTER 10.1
Safe Facilities and Pest Management (16:03)
CHAPTER 10.2
Utilities & Facilities (11:32)
CHAPTER 10.3
Garbage (10:41)
Downloads
Delivery-Checklist
DEEP-CLEANING-SCHEDULE-MONTHLY
Hot-Hold-Temp-Forms
Corrective-Actions-Log
REFRIGERATED-TEMPERATURE-CHECK
DOHI Inspection Visit Form
Workflow-Example
Employee-Health-Questionnaire
CLEANING-SCHEDULE-EXAMPLE
Opening-&-Closing-Checks
Recommended-Safe-Minimum-Internal-Cooking-Temperatures
COOKING-TEMPERATURE-RECORD-BLANK
Pest-Control-Guide
HACCP-Plan
Process-Flow-Chart-(Example)
Pest-Activity-Sighting
Cleaning-Schedule-Blank
FREEZER-TEMPERATURE-CHECK
COOK-COOL-REHEAT-RECORD
Staff-Hygiene-Code-Of-Conduct
DOHI-Inspection-&-Enforcement-Guide
Yearly-Operations-Review
MONTHLY-THERMOMETER-CHECK
The-Decision-Tree
Definitions-Guide
Customer-Complaint-Form
The-Big-6-Help-Guide
Maintenance-Record
Staff-Sickness-Record
Daily-Diary
Vendor-Assessment-Form
Corrective-Actions-Log
Corrective-Actions-Log.pdf
Download
Corrective-Actions-Log.pdf
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