Course curriculum

  • 1

    Introduction To Your Food Manager Online Course

    • Introduction To Your Food Manager Online Class
  • 2

    Chapter #1 - Food Safety Protection

    • Chapter 1 - Reference Food Manager Book Page 1
    • Chapter 1 - Reference Food Manager Book Pages 2 & 3
    • Chapter 1 - Reference Food Manager Book Pages 3, 4 & 5
    • Chapter 1 - Reference Food Manager Book Pages 6 & 7
    • Chapter 1 - Multiple Choice Instructions
    • Chapter 1 - Multiple Choice
  • 3

    Chapter #2 - Contamination To Food

    • Introduction - Chapter 2
    • Chapter 2 - Reference Food Manager Book Page 11
    • Chapter 2 - Reference Food Manager Book Page 12 & 13
    • Chapter 2 - Reference Food Manager Book Page 13 & 14
    • Chapter 2 - Reference Food Manager Book Page 20
    • Chapter 2 - Reference Food Manager Book Page 21 & 22
    • Chapter 2 - Pathogen & Allergen Overview
    • Chapter 2 - Multiple Choice Instructions
    • Chapter 2 - Multiple Choice
  • 4

    Chapter #3 - Employee Food Handling

    • Chapter 3 - Reference Food Manager Book Pages 27, 28, 29 & 30
    • Chapter 3 - Multiple Choice Instructions
    • Chapter 3 - Multiple Choice
  • 5

    Chapter #4 - The Flow of Food

    • Chapter 4 - Reference Food Manager Book Pages 33 & 34
    • Chapter 4 - Reference Food Manager Book Pages 34, 35 & 36
    • Chapter 4 - Multiple Choice Instructions
    • Chapter 4 - Multiple Choice
  • 6

    Chapter #5 - Flow of Food: Purchasing, Receiving, and Storage

    • Chapter 5 - Reference Food Manager Book Page 40, 41, & 42
    • Chapter 5 - Reference Food Manager Book Page 43 & 45
    • Chapter 5 - Video Review
    • Chapter 5 - Multiple Choice Instructions
    • Chapter 5 - Multiple Choice
  • 7

    Chapter #6 - Preparation, Cooking, Cooling, Reheating

    • Chapter 6 - Reference Food Manager Book Page 48 & 49
    • Chapter 6 - Reference Food Manager Book Page 50, 51 & 52
    • Chapter 6 - Review Cooking Temperatures
    • Chapter 6 - Multiple Choice Instructions
    • Chapter 6 - Multiple Choice
  • 8

    Chapter #7 - Holding and Service

    • Chapter 7 - Reference Food Manager Book Pages 56 & 57
    • Chapter 7 - Reference Food Manager Book Pages 57, 58 & 59
    • Chapter 7 - Multiple Choice Instructions
    • Chapter 7 - Multiple Choice
  • 9

    Chapter #8 - Food Safety Management & HACCP

    • Chapter 8 - Multiple Choice Instructions
    • Chapter 8 - Multiple Choice
    • Chapter 8 - Reference Food Manager Book Pages 62, 63 & 64
  • 10

    Chapter 9 - Facilities, Equipment, and Pest Control

    • Chapter 9 - Reference Food Manager Book Pages 68, 69, 70 & 71
    • Chapter 9 - Reference Food Manager Book Pages 71, 72 & 73
    • Chapter 9 - Multiple Choice Instructions
    • Chapter 9 - Multiple Choice
  • 11

    Chapter 10 - Cleaning & Sanitizing

    • Chapter 10 - Reference Food Manager Book Pages 77, 78 & 79
    • Chapter 10 - Reference Food Manager Book Pages 79, 80 & 81
    • Chapter 10 - Multiple Choice Instructions
    • Chapter 10 - Multiple Choice
  • 12

    National Food Safety Training Institute Food Manager Assessment Test

    • You're almost done!
    • National Food Safety Training Institute Food Manager Assessment

FREE Food Manager Book Included With Your Purchase

Your Food Manager Book Follows The Online Course Page By Page To Enhance Your Online Experience

  • Free Food Manager Book Included With This Purchase

    This package includes a FREE Food Manager book with updated FDA food code. The Food Manager book is mailed to you the day of registration.

  • ServSafe Online Food Manager Examination & Online Proctoring

    This online Food Manager course also includes the ServSafe online examination, access code and online proctor fee.

  • Instant Certificate

    All students test online on their own computer, a mic and web cam is required. Upon passing you will receive your ServSafe Food manager certificate instantly. This is the fastest way to receive your Food Manager certificate.