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Minnesota Food Safety Renewal Training

Minnesota Food Safety Renewal Training
Certificate Valid For: 3 years
Approximate Time: 4 hours
Compatible On: Computers, tablets, and smartphones.
Available Languages: ENGLISH, SPANISH
Price: $60.00

TAP Series’Minnesota Food Safety Renewal Training provides continuing education in sanitation and safety.This course is approved by the Minnesota Department of Health Certified Food Protection Manager Program for continuing education.

Requisites and Duration:

Certificate Valid For: 3 years

Approximate Time: 4 hours

Compatible On: Computers, tablets, and smartphones.

Available Languages: ENGLISH and SPANISH

100% Online, interactive, available 24/7

Learning Objectives:

Lesson 1 –Introduction

  • Understand the importance of taking steps to prevent foodborne illness
  • Identify highly susceptible populations
  • List the FDA’s five most common risk factors
  • Identify agencies involved with food safety
  • Understand your role as manager and the challenges it will present

Lesson 2 – Foodborne Illness

  • Define foodborne illness and its effects
  • Identify causes of foodborne illness

Lesson 3 – Pathogens, Chemical and Physical Contamination

  • List the Big 6 foodborne illness, their causes, and things you can do to prevent them
  • Identify non-pathogen causes for foodborne illness and ways to avoid them
  • Know what to do in case of an outbreak
  • Define and identify the most common allergens
  • Know the basics for keeping customers with food allergies safe

Lesson 4 – Personal Hygiene

  • Describe why hygiene is a critical part of food safety
  • Define your role as a manger in ensuring proper hygiene is practiced
  • Explain good and improper personal hygiene habits
  • Describe proper handwashing techniques and when to use them
  • Explain the use of single-use gloves in food preparation
  • Understand actions required when employees report illness including when reporting to outside agencies is required

Lesson 5 – Keeping Food Safe

  • List foods that are and are not TCS foods
  • Explain temperatures needed to keep TCS foods safe
  • Describe cross contamination and know steps to reduce the risks
  • Explain ways to keep physical contaminants out of foods
  • Understand how to learn about and carry out food recalls

Lesson 6 – Purchasing and Receiving

  • Understand steps of the Flow of Food
  • List qualifications of appropriate suppliers
  • Explain when and who should handle deliveries
  • Explain what should be done upon receipt of delivery
  • List rules for different types of delivered food
  • Explain what a "key drop delivery" is
  • Know when and why to reject a shipment or a specific food item

Lesson 7 – Storing Food

  • Describe where food and non-food items should be stored
  • Explain need to monitor food temperature in refrigerated and dry storage areas
  • Describe packaging and labeling requirements
  • Describe food rotation and FIFO
  • Explain storage needs for produce, ultra-high pasteurized foods, and non-food items
  • Explain how to handle spoiled, damaged, or incorrectly stored foods

Lesson 8 – Thawing, Preparing, Cooking, Cooling, Reheating

  • Explain general guideline for safe thawing, prepping, cooking, cooling, and reheating
  • Understand which unsafe food items can be recondition and how to restore it to safe conditions
  • Explain best practices for prepping foods in the temperature danger zone
  • Describe handling of TCS salads
  • Explain best practices and methods for thawing frozen foods
  • Explain best practices for cooking foods and identify the correct internal temperatures for each specific type of food
  • Explain the cool down process for cooked foods
  • Explain the reheating process for previously cooked foods

Lesson 9 – Serving Food Safely

  • Explain the role that sanitation and hygiene play in keeping food safe related to serving
  • Describe policies related to re-serving food
  • Explain how to keep food safe in buffet and self-serve bars
  • Describe how to pack food for off-site service
  • Describe circumstances by which food can be placed into vending machines

Lesson 10 Equipment and Utensils

  • Explain the three basic food safety requirements for all food service equipment
  • Explain the manager’s role in using and maintaining equipment
  • Recognize the required certifications for equipment
  • Describe the required attributes and procedures for equipment such as refrigerators and dishwashing machines
  • Explain the proper location for food service equipment
  • Explain proper tableware and utensil storage

Lesson 11 – Facilities

  • Describe guidelines for walls, floors, and ceilings
  • Explain the importance of good lighting and ventilation
  • Demonstrate understanding of potable and non-potable water and the allowed uses of each
  • Identify and explain plumbing requirements
  • Explain garbage handling practices

Lesson 12 – Cleaning and Sanitizing

  • Define the differences between cleaning and sanitizing
  • Describe the rules for the safe use of hazardous chemicals
  • Describe the types of cleaning and sanitizing products available
  • Check sanitizing solutions for adequate strength
  • List the basic rules for manual and machine sanitizing
  • Identify the frequency of cleaning and sanitizing required for various items
  • Explain how to properly care for cleaning supplies

Lesson 13 – Pest Control

  • Name the primary pests that infest foodservice facilities
  • Recognize signs of pest infestation
  • Describe components of an integrated pest management (IPM) program
  • Preventing and Controlling Vermin and Pests (insects/rodents)

Lesson 14 – Active Management Controls & HACCP

  • Define a food safety management system
  • Explain risk factors and public health interventions, and how they pertain to your operation
  • Describe what an Active Management Control Plan is and why it is needed
  • Implement Food Safety Management Program
  • Develop and Implement Food Defense Plan
  • Manage Crises/Emergencies
  • Ensure Regulatory Compliance
  • Define variances and HACCP plans, and tell when they are needed
  • Explain the steps to step up a HACCP plan
  • Describe how to handle a health department inspection
  • Explain importance of Crisis Management Plan
  • Describe why training is important in your operation

Proof of Attendance – the Certificate of Achievement contains the course name, student’s name, and date of completion.

Fill out the Minnesota Food Safety Renewal application and send in to the State with a copy of the TAP Series Certificate of Achievement that you earned when the course was completed.

  1. Applicant’s name: Your name
  2. Title of the approved course: TAP Series Minnesota Food Safety Renewal Training
  3. Number of approved contact hours: 4
  4. Course date: Completion Date on the TAP Certificate of Completion
  5. Instructor’s name: TAP Series
  6. Instructor’s telephone number or e-mail address:

To find the date that you need to renew your Minnesota Certified Food Protection Managers certification, click here