ILLINOIS Learn2Serve Food Safety Management Principles
COURSE TITLE HOURS COST
State Of The Art Approach to Food Safety (HACCP) 4.0 $50.00
The Learn2Serve Food Safety Management Principles Certification Training course provides training only to fulfill the 15 hour Food Service Sanitation Manager Certification (FSSMC) Course requirement in Illinois.
The final certification examination is not included and is handled separately. The Illinois Instructor for this Training course, Lori Randall, will report your training and handle the state required paperwork. You must take and pass the state examination with a score of at least 75 percent and pay the required certificate fee to the Illinois Department of Public Health (IDPH) to obtain your FSSMC in Illinois.
Once you complete the course, you must fax a copy of your completion certificate to 773-821-6910. A Permission to Take Exam form will be faxed or emailed to you. One you have this form, please contact the local Illinois Department of Public Health office (see list below) to set up an appointment to take the exam. You will need to take the Permission to Take Exam letter, a copy of the course completion certificate, and a picture ID.
Note: The Exam is free at all Illinois Department of Public Health offices.
List of Offices:
SPRINGFIELD
Headquarters
525-535 W. Jefferson St.
Springfield, IL 62761-0001
217-782-4977
BELLWOOD REGIONAL OFFICE
4212 W. St. Charles Road
Bellwood, IL 60104-1146
708-544-5300
2nd Tuesday of the month
CHAMPAIGN REGIONAL OFFICE
2125 S. First St.
Champaign, IL 61820-7499
217-278-5900
Last Tuesday of the month
EDWARDSVILLE REGIONAL OFFICE
22 Kettle River Drive
Glen Carbon, IL 62034
618-656-6680
1st Monday of the month
MARION REGIONAL OFFICE
2309 W. Main St.
Marion, IL 62959-1195
618-993-7010
1st Tuesday of the month
PEORIA REGIONAL OFFICE
5415 N. University St.
Peoria, IL 61614-4784
309-693-5360
1st Friday of the month
ROCKFORD REGIONAL OFFICE
4302 N. Main St.
Rockford, IL 61103-1209
815-987-7511
1st Friday of the month
WEST CHICAGO REGIONAL OFFICE
245 W. Roosevelt Road
Building 5
West Chicago, IL 60185-4803
630-293-6800
3rd Friday of the month
Printable Certificate of Completion
Available at End of Course
Every restaurant or any operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of seven principles that are to be applied to your written food safety program focusing on the food in your operation. Our course aims to teach you the importance and use of all of the 7 principles in order to make you a safer, more effective food service employee.
The HACCP Course is a FOUR Hour Course and Meets the Regulatory Requirement of Compliance with the 2005 FDA Code & the USDA Requirements for School District HACCP Plan.
HACCP proves that what you do or don’t do makes a big difference in serving safe food. The goal of HACCP is to stop, control, and prevent food safety problems. Our goal for you in this module is for you to become a HACCP Superstar!
Course Format
SCORM Online Course
Course Description
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. This course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.
Course Credit
Four hours
Course Level if Applicable
Basic
Learning Objectives
By the time you finish this course you will be able to:
- Identify the causes of food borne illness
- Identify the key points of HACCP
- Explain the 7 HACCP principles
- Follow prerequisite programs for food safety
- Apply standard operating procedures for food safety and food defense in your operation
- Identify the three classifications of recipes
- Determine critical control points
- Apply critical control limits
- Complete monitoring forms
- Determine effective corrective actions
Topics Covered
The following topics are covered during this course:
- Prerequisite Programs
- Food Defense
- Hazard Analysis
- Determining Critical Control Points
- Critical Limits
- Monitoring
- Corrective Actions
- Verification
- Record Keeping
Regulatory Requirements
In compliance with 2005 FDA code
Course Prerequisites
N/A
Testing
Refers to the minimum required passing scores, as applicable, to:
- Pre-quizzes – N/A
- Lesson quizzes – N/A
- Final exam – N/A
Course Completion
Passing grade of 70% or higher needed to be certified.
Upon completion of this course, please print your certificate to demonstrate that you are certified in HACCP principles for two years from the date of completion.
About the Subject Matter Expert
Tara Paster is President of Paster Training, Inc., one of the largest private training companies dedicated to educating food industry managers and employees about food safety, alcohol training, HACCP, operations, support services, employee training, and customer service training.
ILLINOIS Learn2Serve Food Safety Management Principles, HACCP Food Safety Course, Food Safety & Food Handler's Classes Online
ILLINOIS Learn2Serve Food Safety Management Principles
Classroom Online
Food Safety & Food Handler's Classes Online
