Lesson 4 Overview Nutrition and Foodservice Professional Training Program

Topic Overview:
Ensuring safety and sanitation the foodservice operation is the primary responsibility of the Nutrition Services
Staff/Team. Food flows through the system and the system needs to be monitored from purchasing to
service, safeguarding it from becoming a hazard to the clients. Safe food handling includes personnel,
purchasing, receiving, storage, food preparation and service, and the physical plant. In this lesson, we will
investigate all these topics. Food Protection is so important that the title is in the CDM’s credential: CDM,
CFPP. CFPP stands for Certified Food Protection Professional.

CDM, CFPP Scope of Practice:

● Protect food in all phases of preparation, holding, service, cooling, and transportation
● Purchase, receive, and store food following established sanitation and quality standards
● Purchase, store, and ensure safe use of chemicals and cleaning agents
● Manage equipment use and maintenance
● https://www.cbdmonline.org/docs/default-source/legacy-docs/docs/scopeofpractice.pdf

Objectives:
Upon completion of this lesson, you will be able to:

● Instruct and enforce employees in safety and sanitation regulations

● Develop and assure cleaning procedures for utensils, equipment, and work areas
● Evaluate equipment in terms of maintenance needs, costs, and preventive maintenance
● Interpret safety data sheets
● Inspect all areas of department for safety and sanitary conditions using a checklist and report of
hazards
● Identify appropriate grades and inspections for food
● Verify the quality and quantity of food, water, and equipment received
● Recognize the hazards associated with types of food handling
● Process rejections for unacceptable products
● Label, date, and monitor food to ensure rotation
● Prevent environmental contamination of food and cross contamination

University of North Dakota Nutrition & Foodservice Professional Training Program©2020

Lesson 4 Overview Nutrition and Foodservice Professional Training Program

● Establish and maintain security procedures

● Identify potentially hazardous foods and foodborne pathogens and their control
● Recognize the causes, symptoms, and types of foodborne illnesses including biological, chemical, and
physical types
● Monitor time and temperature to limit growth or destroy microorganisms
● Establish critical limits and the corrective action to be taken when critical limits are exceeded

University of North Dakota Nutrition & Foodservice Professional Training Program©2020