This comprehensive ServSafe Manager Certification course covers the essential principles of food safety required for managers and food service professionals. Topics include:
Foodborne illnesses and how to prevent them
Personal hygiene and employee health
Cross-contamination prevention
Time and temperature control for safety (TCS) foods
Cleaning, sanitizing, and pest management
Purchasing, receiving, and storing food safely
Safe food preparation and cooking temperatures
Cooling, reheating, and hot/cold holding procedures
HACCP (Hazard Analysis and Critical Control Points) principles
Food safety regulations and inspection readiness
Active managerial control and developing a food safety culture
Allergens and allergen management
Facility design, maintenance, and equipment sanitation
The course includes interactive instruction, real-world examples, review of key concepts, and preparation for the ServSafe Manager Certification Exam.
Course Schedule:
Instructor-led training: Approximately 6 hours
Lunch break: 1 hour
ServSafe Manager Certification Exam: Final 2 hours
Maureen A. Little, CCC, CCE www.certifiedfoodsafe.com email: mamned1217@gmail.com