Safer2Eat: Training for Food Protection Managers

June 28 – 29, 2021

GURGAON, Haryana, India

Course Overview

Program Description: Based on the U.S. Food and Drug Administration’s Food Code, this course focuses on food safety, hazards and contamination, employee health and personal hygiene, safe food handling, equipment, facilities, and HACCP. Interactive and engaging exercises, scenarios, and knowledge checks ensure food safety management and brand protection. Program Benefits: At the end of the program, learners will be able to: Use time and temperature controls to limit the growth of pathogenic microorganisms Identify food safety hazards Recognize whether the food from your supplier is safe Prevent cross-contamination and cross-contact Clean and maintain food contact surfaces Recognize and act on poor food safety behaviors Practice good personal hygiene Identify active managerial control behaviors Course Topics: Introduction to food safety Hazards and sources of contamination Employee health and personal hygiene Safe food handling Equipment Facilities HACCP (Hazard Analysis and Critical Control Points) This course concludes with an online examination which may be taken at the end of the training course. The link to access the exam will be emailed to the email address used for course registration and must be completed within 5 business days of completing the training course. Upon registration, you will receive an email with instructions on how to access the training course through NSF’s Learning portal. An email address is required for registration and to receive the log-in instructions. Who Should Attend: Food Service Personnel Owners, Directors, Managers, Supervisors Chefs, Cooks, Food Handlers Front- and Back-of-House Team Members Computer and Internet Connection: You will need regular access to a computer with an internet connection. High-speed broadband access (LAN, Cable, or DSL) is recommended.