ACSGP Food Protection Manager

Introduction

The ACSGP Food Protection Manager Course, accredited by the IASCB, trains restaurant managers and food service professionals to ensure food safety in compliance with FDA and ANSI standards. This program covers foodborne illness prevention, safe food handling, and sanitation practices. Through theoretical instruction, case studies, and practical exercises, participants will gain the expertise to protect customers, maintain compliance, and achieve ACSGPcertification.

Course Objectives

• Understand FDA and ANSI food safety standards for restaurant operations.
• Identify foodborne illness risks, including biological, chemical, and physical hazards.
• Learn safe food handling practices, including temperature control and cross-contamination prevention.
• Develop skills to implement sanitation and cleaning procedures in food service environments.
• Explore allergen management and food safety training for staff.
• Gain knowledge of HACCP principles and their application in food service.
• Understand regulatory inspection requirements and compliance procedures.
• Learn to document food safety practices and incidents for compliance.

Learning Outcomes

• Participants will demonstrate compliance with FDA and ANSI food safety standards.
• Learners will identify and mitigate foodborne illness risks effectively.
• Attendees will implement safe food handling and sanitation practices.
• Graduates will manage allergens and train staff on food safety protocols.
• Participants will apply HACCP principles to ensure food safety.
• Learners will prepare for and pass regulatory food safety inspections.
• Attendees will maintain accurate food safety documentation and incident records.

Assessment

A 90-minute multiple-choice question (MCQ) exam (ACSGPManager Exam).

Certification

ACSGP Food Protection Manager Certificate (5-year validity) upon successful completion.