Course

Food Manager Refresher Training (NY)

by SafetyCulture

8 Lessons

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Description

This refresher training provides an overview of food safety management in New York. It explores topics such as food safety managers' responsibilities, the causes, and prevention of foodborne illnesses, best practices for purchasing, receiving, and storing food, general food safety practices, cleanliness and sanitation, and kitchen facility requirements. By the end of the lesson, participants are expected to understand their role in ensuring food safety, identifying and managing foodborne risks, maintaining high standards of hygiene and sanitation, and adhering to food safety regulations. Participants will also be able to recognize the skills needed to manage kitchen facilities effectively and implement food safety systems like HACCP, ensuring compliance with state standards and the safety of clients. (Last updated: September 2024)

The full course includes

Food and the Food Manager
Foodborne Illnesses: Causes and Prevention
Purchasing, Receiving, and Storing Food
General Food Safety Practices (Part 1)
General Food Safety Practices (Part 2)
Cleanliness and Sanitation
Kitchen Facilities
Final Assessment

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