Course author
SafetyCulture
SafetyCulture is a technology platform which gives workers a voice, leaders visibility and unites teams to improve. In short, we're here to help working teams get better everyday!
Mobile first training
Gamified experience
Editable content
Course overview
This refresher training provides an overview of food safety management in New York. 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)
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