Day 1 -- Certification/Refresher

Check In: 7:45am (late admission not permitted)
Certification:  8:00am to 4:30pm
Recertification:  8:00am to 2:30pm

A. Identifying Foodborne Illness

• Cost of foodborne illness (monetary and non-monetary) and susceptible populations
• Definitions of terms related to foodborne illness
• Major microorganisms and toxins including bacteria, viruses, parasites and fungi - and how they cause disease
• Definition & description of ptentially hazardous foods
• Illnesses associated with chemical and physical contamination
• Major contributing factors to foodborne illness and prevention
• Foods recently implicated in foodborne illness outbreaks, including E.coli 0157:H7, Salmonella and Listeria

B.  Identifying Time and Temperature Relationship to Foodborne Illness

• Illinois time/temperature relationship with foodborne illness and microorganism growth and survival during the flow of food beginning with receiving, then storing, thawing, cooking, holding and display, serving, cooling, storing (post production), reheating and transporting
• Cooking requirements by food type
• The 2-stage cooling process
• Refrigeration and microwave requirements
• HACCP - definition and the 7 principles of HACCP, and how HACCP concepts are applied to the food service, including:
  • kitchen design and construction,
  • menus,
  • the flow of food,
  • critical control points,
  • monitoring and logging time/temperature, and
  • verification use of thermometers in monitoring, including types, techniques and frequency, callibration
• Consumer Advisory requirements, including when, for which types of food, posting locations, specific language, pathogens of concern, and examples

C.  Cross Contamination - Relationship Between Personal Hygiene and Food Safety

• Hand washing requirements, hand contact with ready-to-eat foods limitation/requirements, proper use of gloves in food service, cross contamination as a hazard and prevention

D.  Cleaning and Sanitizing

• Requirements and correct procedures
• Common problems

E.  Personal Hygiene and Food Safety

• In-depth continuation from C including recognizing the association of hand contact and foodborne illness
• Recognizing the association of personal habits and behaviors and foodborne illness
• Health of the food handler to foodborne illness
• Recognizing how policy, procedures, management and quality assurance procedures, cleaning schedules, etc. contribute to improved food hygiene practicies

Day 2 -- Certification

Check In:  7:45am (late admission not permitted)
Instruction:  8:00am to 4:30pm
Exam:  4:30pm to 6:30pm

F.  Preventing Food Contamination from Purchasing to Serving

• Potential hazards prior to and during delivery including approved sources, contamination, adulteration, damage, grading vs. inspection
• Identifying potential hazards and methods to eliminate hazards after delivery, including personal hygiene, cross contamination (food to food and equipment and utensils), contamination (chemical, physical, additives), service and display - customer contamination, storage and re-service

G.  Sanitizing and Cleaning - Utensils and Equipment

• Definition of terms
• Principles of sanitizing and cleaning
• Identifying equipment, detergents and sanitizers
• Appropriate methods for cleaning and sanitizing manually, mechanically as well as clean in place procedures
• Frequency of cleaning and sanitizing

H.  Facility Layout and Design

• Construction suitable for food establishments (floors, walls, ceilings, lighting, plumbing, potable water supply, wastewater and waste disposal, ventillation, refrigeration, storage, cooking, heating and holding equipment, and pest control)
• Equipment and utensil design and location

I.  Codes Related to Food Service Establishments

• Discussion of the federal code, the Illinois State Food Service Sanitation Code Book, the Illinois Food, Drug and Cosmetic Act, and the Meat and Poultry Inspection Code
• Regulatory Inspection Reports/Use of Sanitatarians as an ally to help prevent foodborne illnesses in teh food service operation

J.  Illinois Food Service Sanitation Manager Certification Examination

Notes:

• Refresher course includes topics A through D.
• Course taught in English.
• Tests availalbe in English, Spanish and Chinese.  Extra fee for Spanish and Chinese tests.
• Trainees have up to 2 hours to complete exam.  Exam runs from 4:30pm to 6:30pm.
• After successfully passing (must answer 75% of the questions correctly to pass) the State exam, the Illinois Department of Public Health will bill you $35.00 per person for the five-year certificate.