ServSafe® Food Protection Manager Training Course and Certification

About Servsafe

The National Restaurant Association delivers quality training to restaurant and food service professionals.

As the premier provider of educational resources, materials and programs to help attract and develop a strong industry workforce, ServSafe® has been the restaurant industry’s leading association since 1919 and, together with the National Restaurant Association Education Foundation, its goal is to lead America’s restaurant industry into a new era of prosperity, prominence, & participation, enhancing the quality of life for all they serve.

About the Course

ServSafe® is administered by the National Restaurant Association. Servsafe understands the importance of our program in teaching and certifying responsible food service measures.

Servsafe® stays ON TOP OF THE VARIOUS AND CHANGING REGULATORY REQUIREMENTS FOR EVERY STATE AND ENSURE THAT the CERTIFICATION WILL PREPARE one TO IMPLEMENT ESSENTIAL FOOD SAFETY PRACTICES AND CREATE A CULTURE OF FOOD SAFETY.

https://www.servsafe.com/About-Us

ServSafe’s years of experience and inside knowledge of the food service industry are at the core of its courses, exams, and materials. The course aims to prepare one to handle food sanitation risks

SERVSAFE® FOOD SAFETY PROGRAM MATERIALS
Servesafe’s materials help define food safety best practices because it involves specialists from regulatory agencies, academia, and the food service industry to create them. ServSafe materials reflect the latest science, research, and FDA Food Code.

EXPERT FOOD SAFETY EDUCATORS
Certified ServSafe Instructors and Registered ServSafe Proctors must meet minimum experience and educational requirements. Students can be confident that practical, real-world experience guides their training.

HOW DOES SERVSAFE® COMPARE?
ServSafe is the leader in food safety training and certification.

Course Outline

Intended Learning Outcomes
Basic Food Safety
Food Protection Managers will be able to identify:

• The definition of foodborne illness and common foodborne illness symptoms
• Biological, chemical and physical hazards.
• Routes of contamination such as people, animals, cross-contamination, air, water, soil, food-contact surfaces and food.

Personal Hygiene
Food Protection Managers will be able to identify:

• How, when, and where to wash their hands.
• How to use gloves correctly and when to change them.
• How to care for your hands and fingernails before handling food.
• What should and should not be worn when handling food.
• Illness symptoms that must be reported to your manager.
• Where you should and should not eat, drink, smoke, or chew gum or tobacco in the operation.

Time & Temperature
Food Protection Managers will be able to identify:

• Food that needs time and temperature control to keep it safe.
• The Temperature Danger Zone.
• How to use a thermometer correctly.
• Requirements for receiving food and non-food items.
• How to control the time and temperature of food during storage.
• How to thaw, cook, hold, cool, and reheat food correctly.

Cross-Contamination and Allergens
Food Protection Managers will be able to identify:

• How to prevent cross-contamination when storing, preparing and serving food.
• Signs that indicate food has been contaminated prior to receiving it.
• How to handle and store chemicals to prevent cross-contamination.
• The Big Eight food allergens and how to prevent them from causing an allergic reaction.

Cleaning & Sanitation
Food Protection Managers will be able to identify:

• The difference between cleaning and sanitizing.
• How and when to clean and sanitize surfaces.
• How to set up and use a three-compartment sink correctly.
• How to use and maintain dishwashers correctly.
• How to handle garbage correctly.
• Signs of pests in the operation.

Intakes

FAQs