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Food Safety Training

Food Manager's Certification Class (CFM20) (cfm20)


Description
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This class has the student, you in mind from start to finish. I know you may be dreading doing this class and I can relate. This is why you can see me in the screen not just boring slides. I will do my very best to keep you engaged and entertained. My students pass the test because they watch the entire class and do the practice tests. I have been teaching food safety for over 20 years now and will mention if I think this is a "possible test question".

You will have 60 days to complete the course from day of purchase. You may be wondering how long it is? How long will it take me? The class is roughly 6 hours long, but you can start and stop and skip around sections. Therefore, it may take you longer or less. Most students can finish in a day or two. I recommend you schedule your CFM / CFP test when you start studying.

Yes, this course prepares you for all ANSI approved food manager certifications in all 50 states. Always Food Safe and National Registry of Food Safety Professionals are ANSI approved food manager certifications. I wanted you to have a choice on which certification to get.

There is a video library I created for you on my website https://www.mmbizsolutions.com. You go to Extras on the main menu bar and can watch them from there. They are short and set up as possible test questions.

I am so happy you chose my class over one of the big companies. The biggest compliment is telling a friend about this class and me of course.

Lets get started. You will do GREAT!

Chef Marshie
Content
  • Introduction
  • Tutorial of Screen -How to get 100%
  • How Do I Schedule My Exam? AFS pgs. 1-2 and NRFSP pgs. 2-3
  • Key Information About Official Test
  • Test Questions Blue Print
  • Food Safety Pre-Test
  • Quick Reference Sheet (Get hard copy by going to website and signing up)
  • Acronyms
  • CDC
  • 4 Other Risk Factors first half
  • 4 Other Risk Factors last half
  • Q. 4 Other Risk Factors
  • FDA Food Code
  • Symbols
  • Foodborne Illness Kate Bernadette
  • 3 Crosses gold logo
  • High Risk Populations
  • Hazards and Contaminates
  • Q. Hazards
  • Deliberate Contamination
  • TCS Foods
  • Q: Safe Food
  • Food Allergens
  • FATTOM
  • The Big 6 first half
  • The Big 6 last half
  • Chasing Outbreaks
  • Q: Bacteria and Viruses
  • Inspections
  • Q: Pathogens
  • Thermometers
  • Calibration Ice Point and Boiling Point Methods
  • Q: Thermometers
  • Temperatures
  • Q: Temperatures
  • Cleaning and Sanitizing first half
  • Cleaning and Sanitizing last half
  • 3 Compartment Sink
  • Q: Cleaning and Sanitizing
  • Flow of Food
  • Prepare
  • Thawing
  • Cooling Food
  • Reheat
  • Serving
  • Hot and Cold Holding
  • ICE
  • Q: Flow of Food: Service
  • Key Drop Deliveries
  • Q: Wild Card
  • Gloves and Bare Hand Contact
  • Hand Care
  • Wash Hands
  • Work Attire
  • Q. Hand Care
  • Exclude or Restrict
  • Q: Restrict or Exclude?
  • Responding to an Outbreak
  • HACCP: From NASA to Butchers
  • Training and HACCP
  • Q: Food Safety Management Systems
  • Pests
  • Signs of pests in coffee shop
  • Building Exterior and Interior
  • Q: Bug Control
  • Unfamiliar Terms
  • Have You Registered for Your Official Exam? Voucher #-Course is on RECEIPT
  • Practice Exam 1
  • Practice Exam 2
  • Practice Final Exam 3
  • Survey: How did I do?
  • How do I find my certificate?
Completion rules
  • All units must be completed
  • Leads to a certificate with a duration: 59 months, 30 days
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