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Food Safety Course
Coffee Service & Vending Food Safety Program Would you like to learn the essentials of food safety that apply to your role as a manager or supervisor while conveniently sitting at your computer? Would you like to refresh your skills about food safety as they apply to your kitchen managers, supervisors and employees any time of day or night? Now you can! We have created customized on-line courses using the Hazard Analysis Critical Control Point (HACCP) process for vending & coffee service organizations. Its focus is to meet the training needs of the new supervisor and kitchen managers, supervisors and employees. With the creation of this program, particular attention was paid to the training needs of the new supervisor and route truck driver positions. You will receive the food safety course book Food Safety: Managing the HACCP Process by Ronald F. Cichy, Ph.D., NCE, CHA, CFBE, CHE. After completion you will earn a certificate from Michigan State University’s National Center for Food Safety and Toxicology and The School of Hospitality Business, as well as from National Automatic Merchandising Association. What are the available courses? The on-line modules are each 1 1/2 hours in length and can be accessed at your own schedule. This gives you the benefit of learning at your own pace. You will be given your own login to these modules administrated by Michigan State University. You are encouraged to conclude this 9-step program in 60 days. The online modules include: “HAH, SEP or HACCP? What does it Mean?”
Food Safety Risk Management and the HACCP System “Safe Habits & Clean Hands”
Food Contamination and Spoilage “Growing Vended Fresh Food Demand: Trends & the Importance of the Route Truck Driver”
The Menu Planning and Purchasing Control Points “Leave Your Customers In Clean Hands”
The Receiving, Storing and Issuing Control Points “Head ‘Em Up, Move ‘Em Out-Driving Safety”
The Preparing, Cooking and Holding Control Points “Filling & Dispersing: 2 Unique Control Points in Vending & Coffee Service Operations”
The Serving Control Point “Quality Coffee Experience”
The Cleaning and Maintenance Control Point “Cleaning & Maintaining Machines”
Facilities Cleaning and Maintenance “Caught Bare Handed: Differences in 2001 & 2005 FDA Food Code Regarding Bare Hands & Washing
Vending Additional Readings Solid Education This program features solid education enhanced by the latest in interactive information technology to create degree programs designed for your success. All modules are taught by leading industry professionals. This online program allows you to tend to your course requirements from your home or office, before work or after you work out — seven days a week. Modules start when you're ready. As an online student, you will be provided with a comprehensive e-learning experience that enables you to master course content as thoroughly as if you had attended on-site classes. You may complete the modules from your own home and at times that fit into your schedule via an online "classroom" that is accessible 24 hours a day, seven days a week. Brochure
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