Skills / Food Safety & Sanitation / Food Safety Leadership and Incident Response

Food Safety Leadership and Incident Response

Build a HACCP plan, manage health inspections, lead an outbreak or recall response, and make employee health decisions under the Food Code. Built for experienced managers and persons in charge, and it does not replace a food protection manager certification.

Advanced 4 hours 13 guides Includes assessment

Guides in This Path

1
Food Safety Essentials
15 min
2
Time and Temperature Control for Food Safety
15 min
3
Personal Hygiene for Food Handlers
15 min
4
Preventing Cross-Contamination in Food Prep
15 min
5
Receiving and Storing Food Safely
15 min
6
Washing Dishes in a Commercial Kitchen
15 min
7
Keeping Pests Out of Food Businesses
15 min
8
HACCP Basics for Food Service
15 min
9
Managing Food Safety as the Person in Charge
15 min
10
Building a Food Service HACCP Plan
25 min
11
Managing Health Inspections as the Person in Charge
20 min
12
Leading a Foodborne Illness Outbreak or Recall Response
25 min
13
Food Employee Exclusion and Reinstatement Decisions
20 min
About this skill

Food Safety & Sanitation

Preventing foodborne illness through proper handling, storage, and preparation techniques. Every food service worker needs to understand the temperature danger zone, cross-contamination risks, and cleaning procedures.

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