The ServSafe® Food Safety program is a one-day course comprised of:
- ServSafe® training, and
- ServSafe® Food Protection Manager Certification Examination
At the end of this course, participants should be able to:
- Define food safety terms
- Identify three categories of potential hazards to food safety.
- Match specific hazards with the categories identified.
- Identify viral, parasitic, fungal, and bacterial foodborne illnesses; and their respective causative pathogens, commonly linked foods, most common symptoms, and prevention measures.
- Describe how to prevent allergic reactions.
- Explain food safety programs that must be in place for Hazard Analysis Critical Control Points (HACCP) and other food safety management systems to be effective.
- Explain the seven HACCP principles.
- Understand how to develop and implement a HACCP plan.
- Describe how to keep food safe when you purchase, receive, store, prepare, cook, hold, cool, reheat, and serve it.
- Describe how to properly clean and sanitize food contact surfaces.
- Describe the Integrated Pest Management (IPM).
- Describe how to keep facilities and equipment sanitary.
- Understand the rules and regulations that impact food safety.
- Describe how food regulations are written and who enforces them.
ServSafe Food Protection Manager Certification Examination:
Those who pass the examination receive a nationally-recognized ServSafe® Certification that is valid for five years from the exam date. A passing score is 75% or higher.
The ServSafe Food Protection Manager Certification is accredited by the American National Standards Institute (ANSI) and recognized by the Conference for Food Protection (CFP). ServSafe certification is accepted in all US state and local health departments requiring certification.
$185 per person (includes ServSafe training materials, one-day training class, and Food Protection Manager Certification Examination)
$95 per person (Food Protection Manager Certification Examination only)
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