• Understand foodborne illness: Participants will learn about the causes, prevention, and consequences of foodborne illnesses.
• Implement proper food safety practices: Participants will gain knowledge of safe food handling procedures, including proper storage, preparation, and cooking techniques.
• Maintain a clean and sanitary environment: Participants will learn how to create and maintain a clean and sanitary food preparation environment.
• Develop effective food safety management systems: Participants will learn about food safety management systems, such as HACCP, and how to implement them in their operations.
• Comply with food safety regulations: Participants will understand and comply with relevant food safety regulations and standards.
• Train and supervise staff: Participants will learn how to train and supervise staff to ensure they follow proper food safety procedures.
• Manage food waste and sustainability: Participants will learn about food waste reduction strategies and sustainable food practices
• Foodborne illnesses: Types, causes, and prevention.
• Personal hygiene: Proper handwashing, hairnets, and other hygiene practices.
• Cleaning and sanitization: Cleaning procedures, sanitizing agents, and disinfection techniques.
• Temperature control: Proper temperature for storage, cooking, and serving food.
• Cross-contamination: Prevention of cross-contamination between raw and cooked foods.
• Food allergens: Identification and management of food allergens.
• HACCP: Principles, implementation, and documentation.
• Food safety regulations: Local, national, and international food safety standards.
• Food waste management: Strategies for reducing food waste.
• Sustainable food practices: Environmental sustainability in food service operations.

By completing this training, food service managers will be better equipped to ensure the safety and quality of the food they serve, protect the health of consumers, and comply with food safety regulations.