SERVSAFE^® FOOD SAFETY MANAGEMENT TRAINING

The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers these concepts:

• The Importance of Food Safety
• Good Personal Hygiene
• Time and Temperature Control
• Preventing Cross-Contamination
• Cleaning and Sanitizing
• Safe Food Preparation
• Receiving and Storing Food
• Methods of Thawing, Cooking, Cooling and Reheating Food
• HACCP (Hazard Analysis and Critical Control Points)
• Food Safety Regulations
• And more . . .

Chapter 1: Keeping Food Safe
Foodborne Illnesses
How Foodborne Illnesses Occur
The Food Safety Responsibilities of a Manager

Chapter 2: Understanding the Microworld
Pathogens
Bacteria
Viruses
Parasites
Fungi
Biological Toxins

Chapter 3: Contamination, Food Allergens, and Foodborne Illness
Physical and Chemical Contaminants
The Deliberate Contamination of Food
Food Allergens

Chapter 4: The Safe Food Handler
Personal Hygiene and Contamination
A Good Personal Hygiene Program

Chapter 5: The Flow of Food: An Introduction
Cross-Contamination
Time-Temperature Control

Chapter 6: The Flow of Food: Purchasing and Receiving
Purchasing Considerations
Receiving Considerations
General Inspection Guidelines
Inspecting Specific Types of Food

Chapter 7: The Flow of Food: Storage
General Storage Guidelines
Storing Specific Food

Chapter 8: The Flow of Food: Preparation
Preparation
Cooking  Food
Cooling and Reheating Food

Chapter 9: The Flow of Food: Service
Holding Food for Service
Serving Food Safely
Off-Site Service

Chapter 10: Food Safety Management Systems
Food Safety Management Systems
Active Managerial Control
Crisis Management

Chapter 11: Safe Facilities and Management
Designing a Safe Operation
Considerations for Other Areas of the Facility
Equipment Selection
Installing and Maintaining Kitchen Equipment
Utilities

Chapter 12: Cleaning and Sanitizing
Cleaning
Sanitizing
Dishwashing
Cleaning the Premises
Developing a Cleaning Program

Chapter 13: Integrated Pest Management
Integrated Pest Management (IPM) Systems
Identifying Pests
Working with a Pest Control Operator (PCO)
Treatment
Using and Storing Pesticides

Chapter 14: Food Safety Regulation and Standards
Government Agencies Responsible for Preventing Foodborne Illness
The Inspection Process
Self-Inspections
Voluntary Controls within the Industry

Chapter 15: Staff Food Safety Training
Training Staff
Ways of Training