Trainer's Guide To Food Safety And Sanitation

TheTrainer's Guide to Food Safety and Sanitationconsists of 11 complete food safety-training sessions. Included are:1. A trainer's guide manual.2. Three compact disks:a. CD1: 16-Hour Training Sessionsb. CD2: 8-Hour Training Sessionsc. CD3: Image Bank.In order for this food safety training to be effective, all participants must have a copy of, and read either: Essentials of Food Safety and Sanitation, 4th Edition,or Food Safety Fundamentals: Essentials of Food Safety and Sanitation. The information you will be presenting to your participants in the slides is taken directly from the information in these books. In fact, the footer of each slide contains page references to each of these books. The participants will also need one of these books for theFood Safety Reviewat the end of each session.It is a good idea to familiarize yourself with the content of each session before you begin your training. Although the PowerPoint slides the participants will be viewing contain the most vital food safety information, the slide may not contain all the information on a specific topic.It is your responsibility, as the trainer; to deliver any information your organization believes to be important that is contained in the text and not on the slides. For that reason, the slide shows are fully customizable (See Appendix E for information on how to customize your slide shows).16-hour vs. 8-hour Trainings Training Time: 16-hour training Recommended Textbook Essentials of Food Safety and Sanitation, 4e Certification Type New Certification Training Time: 8-hour training Recommended Textbook Food Safety Fundamentals: Essentials of Food Safety and Sanitation Certification Type Recertification The trainer's guide manual can be used effectively for both 16-hour and 8-hour trainings. Although the 16-hour training is recommended for individuals seeking food safety certification, an 8-hour slide show has been developed for a faster review of only the most essential of food safety information. Sample agendas for both the 16-hour and 8-hour trainings can be found in Appendix A.The 8-hour slide show was developed by "hiding" specific slides contained in the 16-hour training. These slides can be easily "un-hidden" if you want to customize your own 8-hour training. A full list of the hidden slides and information on how to "un-hide" slides can be found in Appendix B. Consult your Microsoft PowerPoint Users Guide for additional information on this technique. Additionally, due to the reduced time to present the material, you may choose to eliminate some of theCase Studies and Training Activities.Trainer's Guide ManualTheTrainer's Guide to Food Safety and Sanitationconsists of 11 training sessions.1. Food Safety and Sanitation Management.2. Hazards to Food Safety.3. Factors that Affect Foodborne Illness.4. Following the Food Product Flow.5. The Hazard Analyses Critical Control Point (HACCP) System: A Safety Assurance Process.6. Facilities, Equipment, and Utensils.7. Cleaning and Sanitizing Operations.8. Environmental Sanitation and Maintenance.9. Accident Prevention and Crisis Management.10. Education and Training.11. Food Safety Regulations.The trainer's guide manual (this book) is comprised of: Lesson pages which consist of: A picture of the slide the participants will be viewing Additional relevant information on the topic that has been bulleted for easy reference during instruction Case Studies(not included on every slide) that review a real-life scenarioMcSwane, David is the author of 'Trainer's Guide To Food Safety And Sanitation', published 2004 under ISBN 9780130648303 and ISBN 0130648302.