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 (English-language slides have been updated to reflect the 2008 U.S. Food Code. Other slide sets are currently being updated. 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 Part 1 and Spanish Part 2)
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.