States require mobile food service operations serving or selling food to have a food safety system in place that is designed to guarantee the food being served is safe to eat.
This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. Source: FDA – HACCP Guidance
Supervisors of mobile food service establishments and should be be certified in food protection. This means a person-in-charge, an owner, or manager of a food establishment – (i.e., lunch trucks, vending trucks, concession trucks, sandwich trucks, taco trucks, loncheras, catering vehicles, ice cream trucks, and hot dog carts) become certified by taking a approved food manager training course and successfully passing an accredited food manager certification exam.
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Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement a voluntary HACCP program.
The course introduces HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards associated with facility construction, equipment, employees, food, and supplies and then explains the scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.
Audience: Wait staff – servers, chefs, cooks, mobile food vendors, bartenders, host/hostesses that handle food, bussers, caterers, supervisors and managers, food warehouse staff, and convenience store (c-store) clerks.
Course Hours: 16 Hours
After completing this course, the student will be able to:
- Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
- Determine which hazards are significant risks.
- Determine, write, and validate adequate controls for those hazards.
- Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
- Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
- Lesson 1: The Food Safety Problem
- Lesson 2: The HACCP Approach to Food Safety
- Lesson 3: The Food Safety Management Plan
- Lesson 4: Physical Hazards in Food
- Lesson 5: Chemical Hazards in Food: Part 1
- Lesson 6: Chemical Hazards in Food: Part 2
- Lesson 7: Biological Hazards: Part 1
- Lesson 8: Biological Hazards: Part 2
- Lesson 9: Biological Hazards: Part 3
- Lesson 10: Biological Hazards: Part 4
- Lesson 11: Personal Hygiene and Control
- Lesson 12: Cleaning and Maintenance
- Lesson 13: Supplies
- Lesson 14: Menu HACCP
- Lesson 15: Recipe Engineering
Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.