The Food Protection Manager’s Handbook

• Prepares you for any ANSI-accredited Food Preparation Manager exam
• Provides a variety of study materials to support a range of learning styles
• Can be used for first time certification or those looking for recertification

Instead of feeling overwhelmed by all the information covered in the Food Protection Manager certification exam, employ your secret recipe for success: the Food Protection Manager’s Handbook. Just like your favorite dish, this handbook is well-presented, easily digestible, and full of all the necessary ingredients to help you ace the exam and ensure your place as an integral part of your food safety team. Beginner accessible, but also ideal for professionals who are looking to certify or recertify as a food protection manager, this handbook concentrates on exactly what you need to know in each exam category. The FDA Food Code is the basis for everything you will learn. Become better versed in all aspects of food safety, pass the food protection manager certification exam with ease, gain career-boosting credentials, and ensure the success of your food establishment with the Food Protection Manager’s Handbook.

Quick recall is everything, both with food safety measures and when taking an exam. The Food Protection Manager’s Handbook design helps you study and remember what you’ve learned. Each topic starts with a brief introduction, key terms and objectives, and ends with chapter review questions to check comprehension. Encode and store information in your memory with mnemonic aids, charts, textboxes, and graphics and photos that bring the material to life. The glossary contains all the words in orange. Food Code section references in the margins tell you exactly where to look for further information on a topic.

Prepare for the exam and master the steps taken to handle, prepare, and store food while avoiding all kinds of contamination. Confidently identify pathogens and allergens and apply food safety controls. Immerse yourself in the day-to-day activities and concerns of a food establishment: sources and receiving of food, food service, cleaning and sanitizing, facility and equipment, and pest control. Learn to comply with all regulations and inspections, how to plan for a crisis and train staff.

The importance of Certification

Undoubtedly, food safety is a top concern for all food establishments and everyone who works in them. Many states require all food establishments to have at least one food protection manager on site. Certification verifies that you have the expertise to oversee all aspects of food safety and quality. It can help you land a job or a higher-paying position in the fast-growing food service industry. It gives consumers confidence in your business and establishes a positive reputation in the community. Get familiar with the Food Code, maintain safety for employees and customers, and advance your career by earning your food protection manager certification with help from the Food Protection Manager’s Handbook.

Table of Contents

1.   Handling Food Safely
2.   Bad Bugs
3.   Food Hazards & Allergens
4.   TCS Foods & Controls
5.   Sources & Receiving
6.   Storage
7.   Food Preparation
8.   Food Service
9.   Cleaning & Sanitizing
10. Facility & Equipment
11. Pest Control
12. Management Systems & Crisis Planning
13. Regulations, Inspections, & Staff Training
     Appendix A: Certification Study Guide
     Appendix B: Glossary
     Index