Welcome to the Food Safety and Managerial Control course. Please note, this course is not a replacement for Food Safety Manager Certification (i.e. ServSafe). The course focuses on specific information that pertains to a School Nutrition Manager's responsibilities as they relate to food safety.

Participants will be able to describe the food safety regulations and concepts that pertain to their role as managers.   The learning objectives for each of the modules are listed below. 

After completion of this course, the participants will be able to:

Module 1: The Basics

• Provide examples of actions/practices that demonstrate active managerial control.   
• Compare and contrast the food safety requirements between the NSLP and the Georgia Food Code. 

Module 2: Resources and Record Keeping

• Describe the essential resources that are included in a food safety plan. 
• List key record keeping documents that need to be maintained to ensure food safety and sanitary practices are being followed.   

Module 3: Facilities and Operations

• List actions currently employed at their school which address each of the topics in this module.   
• List actions they will add because of this training.   

Module 4: Special Considerations

• Outline the steps to be taken in response to a food recall and a foodborne illness outbreak. 
• Give examples of foods that can and foods that cannot be placed on a share table. 

Module 5: Emergency Preparedness

• Identify the resources available to assist them during an emergency.
• Summarize what happens during a USDA Disaster Feeding Response.