Ohio Person-in-Charge & Food Manager Certification

Ohio Person-In-Charge (Level One) Certification in Food Protection

Course Description
The course course covers basic principles of food protection including: cleaning and sanitizing, hand washing and personal hygiene, employee health, person - in - charge responsibilities, time and temperature, storage and food sources.

Mandated training for the person in charge per shift of a risk level I, II, III, and IV food service operation or retail food establishment.

Course Requirements:Ohio Admistrative Code. OAC 3701-21-25 Appendix A - Person in Charge Certification Courses of Study (PDF)

Course Topics

Lesson 1: Introduction to Food Safety
Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
Lesson 3: Contamination
Lesson 4: Food and Temperature Control
Lesson 5: Preventing Food Contamination
Lesson 6: Food Receiving and Storage
Lesson 7: Sanitizing
Lesson 8: Pest Control

Course Objectives
After completing this course, the learner should be able to:

• Define food safety and its goals, benefits, impact, proper adherence, critical control points, and recall requirements.
• Recall biohazards, symptoms and causes of common foodborne illnesses, identify spoilage signs and causes.
• Identify three types of contamination, explain how food becomes hazardous, and recognize how to preserve food.
• Understand time, temperature, and control with relation to food handling and how to properly take the temperature of food and maintain the temperature while storing food.
• Discuss personal hygiene importance and practices, and food handling practices and techniques.
• Understand procedures for acquiring and receiving food, considerations for meat and poultry, and proper food storage.
• Identify both proper and improper cleaning and sanitizing procedures and implications.
• Identify signs and eradication procedures for pest infestation.

Course Completion
After completing this course you will receive a certificate of completion. It will be sent via email and will also be available on your learner account under "Print Certificates". Send your certificate to your manager and keep a copy on you at work. This course does not have a final exam.

 

Ohio Food Manager (Level Two) Certification in Food Protection

Course Description
The course is designed for experienced professionals in the food service industry, such as owner, kitchen manager, person-in-charge (PIC), chef, cook, or any employee - who has the overall responsibility for the operation - and who oversees food preparation, supplies, quality of service, food safety, regulations, and techniques to maintain a food-safe environment.

To complete the food manager certification, the learner must also pass the nationally-accredited ANSi Certified Food Protection Manager Exam.

Course Requirements: Ohio Admistrative Code. OAC 3701-21-25 Appendix B - Manager Certification in Food Protection Courses of Study (PDF)

Ohio Department of Health Approved: This course is approved by the Ohio Department of Health for Level 2 Certification in Food Protection and fulfills the requirement for 15 hour training.
Learn2Serve Food Safety Management Principles (360Training.com) - View Here

Course Topics
Lesson 1: Introduction to Food Safety
Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
Lesson 3: Contaminants
Lesson 4: Foods and Temperature Control
Lesson 5: Employee Health, Hygiene, and Training
Lesson 6: Purchasing, Receiving, and Storing Food
Lesson 7: Cleaning and Sanitizing
Lesson 8: Pest Control
Lesson 9: Facility Design
Lesson 10: HACCP System Basics
Lesson 11: Applying HACCP Principles to a HACCP Plan
Lesson 12: Regulatory Compliance and Documentation

Course Completion
This course by itself does not complete the Food Protection Manager Certification. To complete that certification, you'll need to pass the ANSI-CFP accredited - Learn2Serve Food Protection Manager Certification Exam.

ANSI-CFP Exam - Duration: 1.5 Hours
The CFPM exam must be proctored at a PSI Test Center location. The Learn2Serve Food Protection Manager Certification (CFPM) Exam is approved by the American National Standards Institute (ANSI) and the Conference for Food Protection (ANSI-CFP).

• Before the Exam: To login into the exam you will need the username and password sent to you in the exam enrollment notice email. If you did not receive your username and password contact Customer Support at 855-796-3525. IMPORTANT: You must have your Username and Password available when you arrive to take the exam.
• To Schedule Your Exam Online: The Exam must be proctored by an employee at a 3rd party test center location. After purchasing the exam, please click here to schedule your exam. (Note: To login to the exam, you will need the username and password sent to you after purchase in the exam enrollment notice email.)
• Course and Exam Completion Instructions: Upon receiving a passing score of 70%, candidates may print a proof of completion certificate from the LMS. Also, an official certificate will be mailed to candidates within 15 business days of exam completion. Certificate details are provided in this end of course instructions document. (400K- PDF) – Download

Accreditation Reference
American National Standards Institute and the Conference for Food Protection (ANSI-CFP) Accreditation Program

Food Protection Manager Certification Program
Company: 360training.com, Inc.
Accreditation ID: 0975
Website: ANSI (Amercian National Stadards Institute)

Seafood HACCP Safety

Course Description
The Seafood HACCP online training course was developed to provide an easier method for individuals from the seafood industry and regulatory community to get training on the application of HACCP principles to seafood products.

The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

Information in this course comes from the Hazardous Analysis and Critical Control Point Principles (HACCP) and Application Guidelines adopted by the USDA and FDA. Code of Federal Regulations 21 CFR Part 123 - Seafood HACCP Regulation - requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in the regulation.

Credit Hours: 1 hr
Cost: $75.00

Course Objectives
After completing this course, the student will be able to:

• Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
• Identify and distinguish between prerequisite programs for a HACCP management system.
• Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
• Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
• Discuss the seven principles of HACCP.
• Identify and describe the two stages involved in conducting a hazard analysis.
• Name and describe examples of possible CCPs.
• Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
• Name five ways to test fish for freshness.

Course Outline
This course will discuss the following topics:

• Lesson 1: What is HACCP?
• Lesson 2: Implementation and Maintenance of the HACCP Plan
• Lesson 3: Seafood HACCP
• Lesson 4: Consumer Steps to Safer Seafood

Completion of Course
Each quiz must be passed with a miminum of 70% to proceed to the next lesson. Upon successful completion of the course, the certificate of completion will be available from the training page.

HACCP: The State-of-the-Art Approach to Food Safety

Course Description
Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation.

This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.

Credit Hours: 4 hrs
Cost: $50.00

Course Objectives
After completing this course, the student will be able to:

• Identify the key points of HACCP
• Identify the causes of food borne illness
• Explain the 7 HACCP principles
• Apply standard operating procedures for food safety and food defense in your operation
• Follow prerequisite programs for food safety
• Identify the three classifications of recipes
• Apply critical control limits
• Determine critical control points
• Determine effective corrective actions
• Complete monitoring forms

Course Outline
The course consists of the following seven units:

• Unit 1: Introduction to HACCP
• Unit 2: Food Borne Illness
• Unit 3: The Seven HACCP Principles
• Unit 4: Identifying Hazards and Determining Critical Control Points
• Unit 5: Critical Limits, Monitoring and Corrective Actions
• Unit 6: Verification and Record Keeping
• Unit 7: Overcoming Barriers to HACCP Implementation

Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.

Food Safety HACCP for Retail Food Establishments

Course Description
Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement a voluntary HACCP program.

A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities.

The course first examines HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies.

The course also examines the prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.

Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.

Credit Hours: 16 hrs
Cost: $125.00

Course Objectives
After completing this course, the student will be able to:

• Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
• Determine which hazards are significant risks.
• Determine, write, and validate adequate controls for those hazards.
• Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
• Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.

Course Outline
This course will discuss the following topics:

• Lesson 1: The Food Safety Problem
• Lesson 2: The HACCP Approach to Food Safety
• Lesson 3: The Food Safety Management Plan
• Lesson 4: Physical Hazards in Food
• Lesson 5: Chemical Hazards in Food: Part 1
• Lesson 6: Chemical Hazards in Food: Part 2
• Lesson 7: Biological Hazards: Part 1
• Lesson 8: Biological Hazards: Part 2
• Lesson 9: Biological Hazards: Part 3
• Lesson 10: Biological Hazards: Part 4
• Lesson 11: Personal Hygiene and Control
• Lesson 12: Cleaning and Maintenance
• Lesson 13: Supplies
• Lesson 14: Menu HACCP
• Lesson 15: Recipe Engineering

Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.