- Identify the major causes of foodborne illness and explain the food manager's role in preventing contamination and protecting public health.
- Describe the characteristics of major foodborne pathogens and explain the conditions - including FAT TOM - that allow microorganisms to grow and cause illness.
- Demonstrate proper personal hygiene practices including handwashing procedures, appropriate work attire, and protocols for employees who are ill.
- Trace the flow of food through a food service operation and identify critical control points where contamination risk is highest.
- Apply safe purchasing, receiving, and storage practices including proper temperature control and FIFO (First In, First Out) inventory management.
- Identify minimum internal cooking temperatures, safe holding temperatures, and proper preparation practices for a variety of food types.
- Explain the principles of a food safety management system including Hazard Analysis Critical Control Points (HACCP) and how to implement them in a food service environment.
- Identify the requirements for safe facility design, equipment maintenance, and an effective integrated pest management program.
- Distinguish between cleaning and sanitizing, identify approved sanitizers and concentrations, and describe proper manual and mechanical warewashing procedures.
- Successfully complete the ServSafe Food Manager Certification exam with a passing score of 70% or higher.
This 8-hour course prepares food service professionals to pass the ServSafe Food Manager Certification exam, a nationally recognized credential issued by the National Restaurant Association Educational Foundation (NRAEF). Participants will develop a comprehensive understanding of food safety principles, safe food handling practices, and the responsibilities of a food manager in maintaining a safe and sanitary operation. The course combines instructor-led instruction, interactive discussion, and exam preparation to equip participants with both the knowledge and confidence to pass the certification exam and apply food safety best practices in their workplace. Upon successful completion of the exam, participants will receive the ServSafe Food Manager Certification, which is recognized and accepted by most state and local health departments across the United States.
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