Complete food safety manager certification Training & Course

Certify Your Expertise: Earn Food Safety Manager training certificate. Lead with Confidence in the F&B Industry!

Food Safety

Our Client

What is Food Manager Training

The food manager training will provide you with the knowledge and skills that you require to run a food establishment safely. This training should be considered essential by people who are aiming for food safety manager certification. Food safety is a critical topic in the food and hospitality industry. Ignoring food safety can have a deadly impact on customers and impact your business massively. 

As you go through this training, you’ll learn about the major illnesses that are transmittable through food. We’ll also help you understand the connection between foodborne diseases and maintaining personal hygiene. 

As a manager, you’ll also be responsible for preventing transmission of bacteria and viruses by employees who have caught a disease or are suffering from a medical condition.

We’ll also cover PHFs or TCS foods, the value of time-temperature control. And lastly, we’ll cover the topic of the HACCP, and everything you need to know about it. If you are trying to get food safety manager certification, you need to know about all these topics. Our curriculum covers everything that you need to know for your certification.

Course Description

CategoryFood Safety
Course NameFood Manager
Duration30 mins
Certificate IncludedYes
Languages English
Course TypeInteractive online training
FormatLM-light, SCORM 1.2
Supported DevicesDesktop/Laptop, Tablet, Phone
Last UpdatedJune 30, 2021

What you’ll learn

  • Major illnesses that are transmissible through FOOD.
  • Relationship between the prevention of foodborne disease and personal hygiene of your staff.
  • It is your responsibility in preventing the transmission of foodborne disease by employees who have caught a disease or medical condition that may cause foodborne illness.
  • Value of time-temperature control of PHFs/TCS foods.
  • Time-temperature control parameters for all stages of food preparation.
  • The HACCP plan.
  • Correct procedures for cleaning and sanitizing.


  1. Why do you need to provide Safe Food?
  2. What is Contamination?
  3. Forms of Contamination
  4. Food safety and Bacteria
  5. FAT TOM
  6. Food safety and Viruses
  7. Food safety and Parasites
  8. Food safety and Fungi
  9. What are Food Allergens?
  10. How to respond to a Foodborne-illness Outbreak?
  11. What is A.L.E.R.T.?
  12. Employee Health and Hygiene
  13. The Big Five in food safety
  14. What are reportable symptoms?
  15. Why are exclusion and restriction so important?
  16. What is Personal Hygiene?
  17. Why Handwashing is so important?
  18. Using Gloves
  19. Other hygiene rules
  20. Dangers of bare hand contact
  21. Guidelines for servers
  22. How to care for wounds
  23. What is Proper Food Handling?
  24. What is Cross Contamination?
  25. Preventing Time-Temperature Abuse
  26. Monitoring Time and Temperature
  27. Purchasing and Receiving supplies
  28. Accepting and Rejecting food Deliveries
  29. How to handle recalls
  30. Food Storage essentials
  31. The Basic Sequence of Food Preparation
  32. Proper Food Preparation
  33. What is Freezing?
  34. What is Thawing?
  35. What is Refrigeration?
  36. What is Food Preparation?
  37. What is Cooking?
  38. What is Hot and Cold Holding?
  39. What is Cooling?
  40. How to Cool Food Safely?    
  41. Rules of Reheating food?
  42. Rules of Serving Food
  43. Rules of Re-serving Food
  44. Rules of Self Service arrangements
  45. Food safety at Off-Site Service
  46. What is a Food Safety Management System?
  47. What is Active Managerial Control?
  48. Elements of an effective food management system
  49. HACCP – Hazard Analysis Critical Control Point
  50. The 7 Principles of HACCP
  51. How to develop a HACCP Plan?
  52. Facility and Equipment
  53. What do you mean by Food contact surfaces?
  54. Learn about food facility design
  55. Learn about equipments
  56. What is Pest management
  57. Cleaning and Sanitizing
  58. How to use Detergents?
  59. Types of Sanitizers
  60. The Process of Cleaning and Sanitizing
  61. Sanitizing your food facility

Who Should Attend?

  • Restaurant, produce, and convenience store managers.
  • Owners and managers of food service establishments

Why emPower

100s of customers

  • 14+ Years of experience in working with small to large businesses from different industries
  • 95% customer retention

Customer Experience

  • 24x7 dedicated support and toll free number
  • 99%+ guaranteed uptime

Extremely Cost-effective

  • As low as $0.99/user/yr
  • We will match or better the price of your current LMS

Effective Courses

  • Each course is 20-40 min long to ensure engagement with quizzes and certificate
  • SCORM 1.2 Compliant


  • No setup costs
  • We deploy your customized solution in less than 48 hours

Our Achievements

Here you can review some statistics about our Education Center

Individual Users

Start Your Certification Course Today

Even if it’s not required by state law, each establishment should have a person with food manager training. This is because foodborne illnesses can be deadly. You need to have a manager who understands HACCP guidelines.

Over emPower, you can purchase the Food Manager Online Training at $39.99. Upon completion, you’ll be awarded a completion certificate. This would remain stored over your learning portal for the entire year.

To get certified, you must pass a written exam. The certification exam should be approved by ANSI, ANAB, or CFP. You can also take the food manager certification exam approved by your state’s department of health.

The validity of your certification depends upon the state you are in. For instance, the NYC food certificates never expire. While in Texas and California, the certification is valid for 5 years.