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Food Safety & Sanitation

My Food Service License - CFPM Training Course


Description
Who: Food service managers, cooks, chefs, catering, food trucks, daycare, school lunchrooms, cottage food, hospital workers, fast food, quick service, owners, and more.

Commonly known as the Food Safety Manager, CFPM, Food Sanitation Manager, PIC Manager, FSSMC, and more, the official certification is called the Certified Food Protection Manager.

Course Description A Certified Food Protection Manager plays a significant role in keeping food safe and the ability to serve safe food. He/she has to protect the public from foodborne illness.

Anytime food is produced or served, at least one person should be working with a Certified Food Protection Manager (CFPM) license.

The Certified Food Protection Manager (CFPM) course provides food safety training videos, educational materials, quizzes, and a practice exam.

Students Learn to implement essential food safety practices to create a food safety culture. All content and materials are based on actual job tasks identified by food service industry experts.

This self-paced course gives students 24/7 access using a computer, smartphone, or tablet. Students can also review any section that they choose to reinforce the training.

Course Includes

30-day access to online course
All completed City and State license paperwork
Enrollment in the MyFSL Food Safety newsletter
Practice quizzes and video training series access.
Instructor support
Content
  • INTRODUCTION
  • MYFSL - Copyright Notice
  • MYFSL - Disclaimer
  • 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 Sanitizing
  • 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 Practice Exam Introduction
  • Final Exam Practice Quiz
  • Exam information/scheduling
  • My Food Service License - Exam Blueprint
  • Food Protection Manager Exam Information - Next Steps
  • MyFSL - Section: 11 CONGRATULATIONS
Completion rules
  • All units must be completed
  • Leads to a certificate with a duration: Forever