ServSafe™ has become the industry standard in food safety training and is accepted in almost all United States jurisdictions that require employee certification. The 10-hour ServSafe™ Manager Certification Program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. This course empowers you to protect against foodborne illness outbreaks, minimize liability risks and improve food quality.
The purpose of this online course is to prepare students for the ServSafe Manager exam. The ServSafe program provides food safety training, exams and educational materials to foodservice managers. The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. This course will provide knowledge and techniques to prevent food-borne illnesses resulting from contamination and inappropriate handling procedures through the use of the ServSafe Food Protection program and course book. The basic principles of food sanitation and kitchen safety will be reviewed.
- Identify the major hazards, sources, and opportunities for contamination in a food service operation
- List the general characteristics of parasites, molds, yeasts, bacteria, and viruses that commonly cause food contamination
- List and describe the common food-borne illnesses
- Describe the government’s food inspection and grading programs
- Define cross-contamination and list ways to prevent it
- List methods of screening out unsanitary workers before hiring
- Conduct a thorough survey of the cleaning needs of a food service operation
- Detect and identify different types of insect pests that invade a food service operation.
- Outline the best methods for safe, effective control of pests
- Describe conditions that cause accidents in a food service operation
- Outline an effective employee sanitation and safety training program.
This course bundles prepares a student to take the ServSafe Manager national certification exam.
ServSafe Manager Curriculum:
Lesson 1: Providing Safe Food
In this lesson, you will learn all about food safety. You will be introduced to foodborne illnesses and the ways in which they occur. You will also learn how to keep food safe to prevent the spread of foodborne illnesses.
Lesson 2: Forms of Contamination
In this lesson, you will learn about biological, chemical, and physical contaminants. You will also learn about the deliberate contamination of food and strategies for responding to a foodborne-illness outbreak. In addition, you will learn about the most common food allergens.
Lesson 3: The Safe Food Handler
In this lesson, you will learn how to safely handle food so that you do not accidentally contaminate it. You will also learn the recommendations for a good personal hygiene program to help prevent contamination when working with food.
Lesson 4: The Flow of Food – An Introduction
In this lesson, you will learn about the hazards in the flow of food. You will also learn how to monitor time and temperature of food to prevent spoiling and contamination.
Lesson 5: The Flow of Food – Purchasing and Receiving
This lesson will cover general purchasing and receiving principles. It will also provide storage guidelines for food during transport and while the food is being received.
Lesson 6: The Flow of Food – Preparation
In this lesson, you will learn how to safely prepare and cook food to prevent foodborne illness. You will also learn the guidelines for cooling and reheating food.
Lesson 7: The Flow of Food – Service
This lesson will provide food safety guidelines for serving food. You will learn how to properly handle and serve food to prevent contamination and the spread of foodborne illness.
Lesson 8: Food Safety Management Systems
In this lesson, you will be introduced to food safety management systems that will help you maintain food safety within your organization. You will learn how to manage the food safety practices of others and provide guidance and monitoring to ensure safe food handling by all.
Lesson 9: Safe Facilities and Pest Management
This lesson will provide interior requirements for a safe food handling operation. You will also learn about different emergencies that may impact the food service facility and strategies for handling these emergencies. In addition, this lesson will provide instruction on pest management.
Lesson 10: Cleaning and Sanitizing
In this lesson, you will learn how to properly clean and sanitize food prep, service, and storage components. You will learn about recommended cleaning supplies and products, as well as practices to ensure proper cleaning and sanitizing. You will also learn dishwashing guidelines that will properly sanitize dishes and utensils.
OSHA 10 for General Industry Curriculum:
- Introduction to OSHA
- On the Level: Walking and Working Surface Safety
- Fire Protection & Prevention V2
- Electrical Safety
- Personal Protective Equipment
- Eye Safety: Focused on Protection
- Hazard Communication: Erase the Mystery
- Bloodborne Pathogens
- Back Safety
- Hazard Recognition
- Fall Protection
- Preventing Spills
All necessary materials are included.
This course bundles prepares a student to take the ServSafe Manager national certification exam. The course purchase includes the cost of the certification exam voucher and online proctoring.