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 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.
Students will:
- 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.
COURSE OUTLINE
ServSafe Manager Curriculum:
Chapter 1: Keeping Food safe 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.
Chapter 2: Understanding the Micro world 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.
Chapter 3: Contamination, Food Allergens, and Foodborne Illness – Covers biological, chemical, and physical hazards, as well as the Big Nine allergens and cross-contact prevention.
Chapter 4: The Safe Food Handler – Details personal hygiene rules, proper handwashing, and policies for sick employees.
Chapter 5: The Flow of Food: An Introduction –Explains how to prevent time-temperature abuse and cross-contamination using proper thermometers.
Chapter 6: The Flow of Food: Purchasing and Receiving – Guidance on selecting reputable vendors, inspecting deliveries, and verifying temperatures.
Chapter 7: The Flow of Food: Storage –Outlines temperature requirements, FIFO methods, and safe storage hierarchies in refrigerators.
Chapter 8: The Flow of Food: Preparation – Addresses thawing, cooking temperatures for various TCS foods, and safe cooling/reheating guidelines.
Chapter 9: The Flow of Food: Service –Explains hot/cold holding requirements, rules for self-service bars, and off-site catering safety.
Chapter 10: Food Safety Management Systems –Focuses on Active Managerial Control and implementing HACCP systems.
Chapter 11: Safe Facilities and Equipment –Reviews facility layout, proper equipment selection (NSF-approved), and water/utility requirements.
Chapter 12: Cleaning and Sanitizing – Details the difference between cleaning and sanitizing, dishwashing operations, and proper chemical storage.
Chapter 13: Integrated Pest Management – Covers how to deny pests access, food, and shelter, as well as working with pest control operators.
Chapter 14: Food Safety Regulation and Standards – Reviews government regulatory agencies, the inspection process, and facility self-inspections.
Chapter 15: Staff Food Safety Training – Provides strategies to train staff, monitor employee performance, and enforce food safety rules.
COURSE COST
$50.00
All necessary course materials are included. Tuition includes cost of the certification exam voucher and online proctoring.
CERTIFICATION(S)
This course bundle prepares a student to take the ServSafe Manager national certification exam.
CONTACT US
For more information and to enroll please call, email:
Damon Dickerson
FoodTec Program Coordinator & Instructor/Workforce Development & Continuing Education
ddickerson@tcl.edu
(843)305-8515
Beaufort Mather Campus, Bldg.2, Rm. 109