Food establishment manager / remote
This course lasts 12 hours including the final exam, when given in person.
You will have 90 days maximum to complete the "remote" version.
In addition to the content of the Guide, in this course you will find explanatory data on microbiology and other tools to make your study easier and rewarding as well as practice quizzes in Part 1.
While studying, write down your questions since you are entitled to two one-hour sessions per Zoom with your instructor free of charge.
When you think you're ready, ask to take the exam. Duration 60mn. Pass mark: 60%. You will be entitled to your study paper during the exam.
Please reserve 48 hours in advance for your zoom session or for the exam.
Food storage temperatures
Work methods to avoid contamination of food
The general principles of hygiene applicable to anyone who is in contact with food or with material or equipment that is in contact with food
Procedures for cleaning, sanitizing or disinfecting materials and equipment
Environmental sources of food contamination
Microbiological, physical and chemical risks related to hygiene and food safety
The origin of the food
Risk analysis and assessment (hazard assessment)
Risk management (implementation of appropriate controls and procedures and establishment of corrective actions if necessary)
Legal and regulatory standards relating to hygiene and food safety
The development of continuing training activities with regard to hygiene and food safety rules