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Food Safety & Sanitation

My Food Service License - CFPM Training Course


Description
The My Food Service License Certified Food Protection Manager course is designed to provide food service professionals with food safety and sanitation training. Topics include; Path of food, Foodborne illnesses, Time and Temperature, Pest Prevention, HACCP, and more. Upon completion of this course and passing the proctored examination, students will receive the National Certification.
Content
  • INTRODUCTION
  • MYFSL - Welcome
  • MYFSL - Course Navigation
  • Section 1
  • MYFSL 1.0 - Food Safety Starts with You
  • MYFSL 1.1 - Why Food Safety?
  • MYFSL 1.2 - Food Protection Government Agency Roles
  • MYFSL 1.3 - Foodborne Illness
  • MYFSL 1.4 - Keeping Food Safe
  • Quiz: Food Safety
  • Section 2
  • MYFSL 2.0 - Food Contamination
  • MYFSL 2.1 - Bacteria
  • MYFSL 2.2 - Pathogenic Bacteria
  • Quiz: Bacteria
  • MYFSL - 2.3 Viruses
  • Quiz: Who Am I?
  • MYFSL 2.4 - Parasites
  • MYFSL 2.5 - Fungi
  • MYFSL 2.6 - FAT TOM
  • MYFSL 2.7 - High Risk Populations
  • Quiz: Pathogens
  • Section 3
  • MYFSL 3.0 - Path of Food
  • MYFSL 3.1 - Supplier Selection
  • MYFSL 3.2 - Purchasing
  • MYFSL 3.3 - Receiving/Inspecting
  • MYFSL 3.4 - Storage
  • Quiz: Path of Food Part 1
  • Section 4
  • MYFSL 4.0 - Preparation
  • Quiz: Thawing methods
  • MYFSL 4.1 - Cooking
  • Quiz: Minimum internal temperatures
  • MYFSL 4.2 - Holding
  • MYFSL 4.3 - Cooling
  • MYFSL 4.4 - Reheating
  • MYFSL 4.5 - Serving
  • Quiz: Path of Food Part 2
  • Section 5
  • MYFSL 5.0 - Hygiene Overview
  • MYFSL 5.1 - Hand washing
  • Quiz: Handwashing order
  • MYFSL 5.2 - Handcare
  • MYFSL 5.3 Personal Cleanliness
  • MYFSL 5.4 - Clothing
  • MYFSL 5.5 - Eating, Drinking & Chewing Gum
  • MYFSL 5.6 - Smoking, Vaping & Chewing Tobacco
  • MYFSL 5.7 - Personal Health & Reporting
  • Quiz: Hygiene
  • Section 6
  • MYFSL 6.0 - Food allergies
  • MYFSL 6.1 - Consumer Advisory
  • MYFSL 6.2 - Recalls
  • MYFSL 6.3 - Thermometers
  • Quiz: Thermometers
  • Video: Thermometer Calibration *
  • Quiz: Thermometer Calibration
  • Quiz - Review FATTOM, Cleaning and Sanitzing
  • Section 7
  • MYFSL 7.0 - Cleaning Versus Sanitizing
  • MYFSL 7.1 - Cleaning Guidelines
  • MYFSL 7.2 - Cleaning Agents
  • Quiz: Cleaning Agents
  • MYFSL 7.3 - Cleaning Calendar
  • Quiz: The importance of Cleaning
  • MYFSL 7.4 - Sanitizing Methods
  • Section 8
  • MYFSL 8.0 - Facility Design
  • MYFSL 8.1 - Equipment Standards
  • MYFSL 8.2 - 3 Compartment Sinks
  • MYFSL 8.3 - Plumbing
  • Quiz: Facilities
  • Section 9
  • MYFSL 9.0 - Pest Control Management
  • Quiz: Pest Control Management
  • MYFSL 9.1 - Garbage
  • Section 10
  • MYFSL 10.0 - HACCP
  • MYFSL 10.1 - HACCP in Action
  • QUIZ: HACCP
  • MYFSL 10.2 - Inspections
  • MYFSL 10.3 - Management Oversight
  • Section 11
  • MYFSL 11.0 Final exam practice introduction
  • Final Exam Practice Quiz
  • Exam information/scheduling
  • Certification Exam Blueprint.docx
  • Proctor selection and exam registration
  • MyFSL - Section: 11 CONGRATULATIONS
Completion rules
  • All units must be completed