Quantcast Supervisor/Manager Training Course (Cont)

 

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CHAPTER 1, FOOD SAFETY
(2) Preventive medicine technicians;
(3) Other military and civilian personnel who are approved by the
cognizant NEPMU.
b.  The 18-hour supervisor/manager food service sanitation/food safety
training course shall include the following:
(1) This course shall be based on the competencies listed in
section 2-1.2.1.A of this chapter and consists of the following:
(2) Topics:
(a) Administrative/Distribution of Materials
(b) Microbiology and Foodborne Illness
(c) Personal Hygiene/Health Requirements
(d) Food preparation and serving
(e) Hazard Analysis of Critical Control Points (HACCP)
(f) Inspection and storage of food
(g) Warewashing
(h) Pest Control in Food Service Areas
(i) Cleaning & Sanitizing of Food Service Equipment
Safety
(j) Instructor techniques
c.  A refresher supervisor/manager food service sanitation/ safety
training course is required every three years.  The content and time
requirements shall be under the direction of the area PMA.
d.  Authority to teach the supervisor/manager food service sanitation
training/refresher course resides with the area Environmental Health
Officer under the direction of the cognizant NEPMU.  Other organizations
may request this authority by applying to the Navy Environmental Health
Center (ATTN:  Director for Preventive Medicine).
e.  Instructors responsible for providing the supervisor/manager food
service sanitation/safety training course have no specific "refresher
course" requirements, but must maintain current knowledge of food service
sanitation through continuing professional education.
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