HealthGuard™ Training Manual
HealthGuard™ Professional Food Manager Certification
English Version 5.0
This course represents an improved approach to manager food safety training. If you would like to place an order, please submit a HealthGuard™ order form.
Features include:
- The lowest price among comparable national course books.
- Lessons that support all nationally recognized food manager certification exams, including Prometric, LLC, ServSafe, and the National Registry of Food Safety Professionals.
- Full color throughout the book.
- Chapter activities for each lesson. The fun and challenging activities include quizzes, word puzzles, and case study discussions that are taken from real health department experiences.
- Definitions for key terms in the margin on the pages where they are first introduced, plus a full glossary of all key terms.
- Valuable appendices on how food managers should train their employees and on what to do in the case of a foodborne illness outbreak.
- An exhaustive reference list of food safety-related websites and publications.
This book reflects the 2009 Food Code. The major changes of interest are:
- New definitions for cut leafy greens and mechanically tenderized/injected meat(s)
- Allergen awareness and training standards for employees
- Criticality changes – including definitions
- Non-continuous cooking procedures
- Cut tomato temperature requirements prior to TPHC (time as a public health control)
- New guidelines for non-heated forced air hand dryers
- Sanitizer committee recommendations
- Post sanitizing rinsing guidelines on dish machines
