SERVSAFE® MANAGER CERTIFICATION

http://www.servsafe.com

COURSE DESCRIPTION: 6 Hours

This competency-based course provides basic food safety information and hands-on activities to employees of local schools, hospitals, senior centers, restaurants, and other food service establishments. Specific topics include food-borne illness; pest control; ensuring proper personal hygiene; purchasing, receiving, and storing; cooking and serving; cleaning and sanitizing. The competencies in this course outline are aligned with the California High School Academic Content Standards and the California Career Technical Education Model Curriculum Standards.

PREREQUISITES:

Enrollment requires a 6.0 reading level as measured by the TABE D 7/8 and math skills equivalent to Basic Math - Advanced (53-03-73).

NOTE:

Prior to class, participants must purchase and read ServSafe® textbook.

This certificate verifies that the student has met the minimal competencies in the following areas:

  • INTRODUCTION
  • PROVIDING SAFE FOOD
  • THE MICROWORLD
  • CONTAMINATION, FOOD ALLERGENS, AND FOOD-BORNE ILLNESS
  • THE SAFE FOOD HANDLER
  • THE FLOW OF FOOD: INTRODUCTION
  • THE FLOW OF FOOD: PURCHASING AND RECEIVING
  • THE FLOW OF FOOD: STORAGE
  • THE FLOW OF FOOD: PREPARATION
  • THE FLOW OF FOOD: SERVICE
  • FOOD SAFETY SYSTEMS
  • SANITARY FACILITIES AND PEST MANAGEMENT
  • FOOD SAFETY REGULATION AND STANDARDS