Food Protection
Manager Training

The content of this product is divided into the following 10 topics:

• Importance of Food Safety

• Food Safety Threats - Contamination

• Food Safety Threats - Food Handlers

• Food Safety Threats - Time-Temperature Abuse

• Purchasing, Receiving, and Storage

• Preparation

• Service

• Safe Facilities

• Cleaning & Sanitizing

• Food Safety Management

In order to ensure that learners receive the same instruction prior to completing the assessment the following requisites were developed:

• Learners must complete all the course activities to ensure they have received the intended instruction on each learning objective. Each module activity must be completed before they are allowed to move forward, and they cannot access the exam until all activities have been completed. Previously completed content can be reviewed at any time until the assessment begins.

• Learners must pass the course assessment with a 75% or higher (60 out of 80 questions) before they can receive your Certificate of Completion. They may take the assessment two times to attempt to achieve this score.

You may refer to the certificate as a “Certificate of Completion” from Trust20’s Food Protection Manager Program. “Recipient of a Certificate of Completion from Trust20.”

Unless you and/or your managers have passed a Certified Food Protection Manager Certification Exam as well, you may not say or imply that you are “certified,” “certificated,” “licensed,” “registered,” or “accredited.” Certificates may not be tampered with, and text or logos may not be added to them, without express written permission from Trust20.

Before filing a complaint, you should first contact Trust20 Support. During normal business hours, someone will typically respond within a few hours.

If our customer support team cannot help you find a solution, you will find an option to file a complaint in their follow-up email.

Once you file a complaint, our team will respond to your concern within seven business days. We will work promptly (within up to 45 calendar days) to resolve any issues.

If you wish to withdraw your complaint, please submit another form with your request.

Upon successful completion of this course, the individuals will be able to:

• Identify the consequences of foodborne outbreaks, how they occur, and steps to take in the event of occurrence.

• Recognize food contaminants, including the Big 6, and identify how to handle outbreaks in the event of contamination.

• Identify common food allergens and the steps to safely store allergens and serve customers with allergies and intolerances.

• Identify best practices for personal hygiene as it applies to food service workers, steps to take as a manager when one of your employees is ill, and proper handwashing guidelines.

• Identify the Temperature Danger Zone, why it's important, and best practices regarding time-temperature safety.

• Identify best practices when purchasing, receiving, and storing food service items.

• Identify best practices in all steps of the food preparation process and when serving vulnerable groups.

• Recognize best practices when holding food at temperature for service and serving ready-to-eat foods.

• Identify the steps to maintaining a safe food service facility as well as best practices for emergency situations.

• Identify best practices for cleaning an establishment as they apply to food safety.

• Identify good management practices as they regard setting up an establishment for food safety.