Connecticut Food Handler Training & Manager Certification

Connecticut Food Safety Handler Training Course

Course Description
Most people working in restaurants and non-restaurant facilities need a Food Handlers Card. To get the card, food handling and serving personnel should complete food handling training. After completing the course, they have to present the food handlers certificate to their local authority and pay the required registration fees.

Food Handler Training is often intended for entry-level professionals in the food service industry, such as servers, chefs, cooks, cashiers, and even c-store clerks. The Food Handler Certificate will require the learner to complete a brief 2-hour training course covering basic food safety principles. At the conclusion of the course, the learner will be tested on their knowledge of the content and learning outcomes. Upon successfully passing the exam, the learner will be issued a Food Handler’s Certificate document (or card).

The Learn2Serve.com Food Handler Training course will discuss various food safety issues, regulations, and techniques to maintain a food-safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and reduces risks.

Credit Hours: 2 hrs

Cost: $7.00

Course Outline
At the conclusion of the Food Handler Training Certificate program, you should be able to:

• Identify biological, physical, and chemical contamination.
• Identify foodborne illnesses, signs of food spoilage, types of food prep contamination, and proper temperature control methods.
• Safely store and prepare meat, poultry, and vegetables.
• Demonstrate effective food handling techniques that promote cleanliness and safety in food establishments.
• Discuss the importance of proper personal hygiene in the workplace.
• Implement appropriate procedures to receive and store food.
• Summarize practices for properly cleaning and sanitizing food contact materials and surface.

Upon successful completion of the course and the exam, you will earn your food handler certificate of completion from your training page.

Connecticut 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: $99.00

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.