This refresher training provides an overview of food safety management in California. 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)
With Mitti you can
With Mitti you can
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
About author
Mitti (by SafetyCulture) is the operations system for every site, shift and standard. Trusted by over 80,000 organisations, Mitti brings your people, operational data and workflows into one operating picture. From the frontline to the boardroom, it gives everyone a clear understanding of what's happening, highlights what needs attention and recommends what to do next. Every inspection completed, issue raised and action taken becomes intelligence your teams can use to improve every day.