Training for Foodservice Managers

Instructor Training Aids

The slide set and corresponding summaries can be used by food safety educators to prepare their students to take a food safety certification examination.  The slide content is based on the 2005 U.S. Food Code.  The slides have been translated into four languages -- English, Arabic, Chinese, and Spanish.  

SLIDES (All slides reflect the 2009 U.S. Food Code. Spanish-language slides were revised in February 2010. Each slide set takes a few minutes to upload.)

• Introduction to Food Safety -- (English) (Arabic) (Chinese) (Spanish)
• Microbial Hazards -- (English) (Arabic) (Chinese) (Spanish)
• Other Hazards -- (English) (Arabic) (Chinese) (Spanish)
• Safe Food Handler -- (English) (Arabic) (Chinese) (Spanish)
• Thermometers -- (English) (Arabic) (Chinese) (Spanish)
• Purchasing and Receiving -- (English) (Arabic) (Chinese) (Spanish)
• Storage -- (English) (Arabic) (Chinese) (Spanish)
• Preparation -- (English) (Arabic) (Chinese) (Spanish)
• Service -- (English) (Arabic) (Chinese) (Spanish)
• Facilities and Equipment -- (English) (Arabic) (Chinese) (Spanish)
• Cleaning and Sanitizing -- (English) (Arabic) (Chinese) (Spanish)
• Integrated Pest Management -- (English) (Arabic) (Chinese) (Spanish)
• Food Safety Plan -- (English) (Arabic) (Chinese) (Spanish)
• Regulations -- (English) (Arabic) (Chinese) (Spanish)

SUMMARIES (based on the 2005 U.S. Food Code)

• Introduction to Food Safety -- (English) (Arabic) (Chinese) (Spanish)
• Microbial Hazards -- (English) (Arabic) (Chinese) (Spanish)
• Other Hazards -- (English) (Arabic) (Chinese) (Spanish)
• Safe Food Handler -- (English) (Arabic) (Chinese) (Spanish)
• Thermometers -- (English) (Arabic) (Chinese) (Spanish)
• Purchasing and Receiving -- (English) (Arabic) (Chinese) (Spanish)
• Storage -- (English) (Arabic) (Chinese) (Spanish)
• Preparation -- (English) (Arabic) (Chinese) (Spanish)
• Service -- (English) (Arabic) (Chinese) (Spanish)
• Facilities and Equipment -- (English) (Arabic) (Chinese) (Spanish)
• Cleaning and Sanitizing -- (English) (Arabic) (Chinese) (Spanish)
• Integrated Pest Management -- (English) (Arabic) (Chinese) (Spanish)
• Food Safety Program -- (English) (Arabic) (Chinese) (Spanish)
• Regulations -- (English) (Arabic) (Chinese) (Spanish)

Evaluation

• Instructions -- An overview of how to evaluate a food safety training
• Knowledge Test -- This instrument can be used as a pretest and a posttest.
• Demographics -- This instrument should be administered to assess the demographic characteristics of your audience.
• Practice Test -- This instrument should only be administered in manager training programs.  The instruments assesses practices that are occurring in the operation rather than an assessment of an individual's practices.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

 AMF 1008