9003 - ServSafe Food Handler

Course Description

The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. Upon successful completion of the ANAB ASTM 2659 accredited Food Handler course and 40-question exam, the employee will receive a Certificate of Achievement from the National Restaurant Association that can be printed from a secure section of the website. The purpose of this training is to provide and assess knowledge of basic safe food handling procedures. Individuals who receive a ServSafe Food Handler Certificate have successfully completed a Food Handler Course and have demonstrated knowledge of the topics covered in the course by passing the assessment.

Course Outline

1) Basic Food Safety: A) Food Handlers will be able to identify: The definition of foodborne illness and common foodborne illness symptoms; Biological, chemical and physical hazards; and Routes of contamination such as, people, animals, cross-contamination, air, water, soil, food-contact surfaces and food; B) Personal Hygiene Food Handlers will be able to identify: How, when, and where to wash their hands; How to use gloves correctly and when to change them: How to care for your hands and fingernails before handling food; What should and should not be worn when handling food; and Illness symptoms that must be reported to your manager; and Where you should and should not eat, drink, smoke, or chew gum or tobacco in the operation; C) Time & Temperature: Food Handlers will be able to identify: Food that needs time and temperature control to keep it safe; The Temperature Danger Zone; How to use a thermometer correctly; Requirements for receiving food and non-food items; How to control the time and temperature of food during storage; and How to thaw, cook, hold, cool, and reheat food correctly; D) Cross-Contamination and Allergens: Food Handlers will be able to identify: How to prevent cross-contamination when storing, prepping and serving food; Signs that indicate food has been contaminated prior to receiving it; How to handle and store chemicals to prevent cross-contamination; and The Big Nine food allergens and how to prevent them from causing an allergic reaction; E) Cleaning & Sanitation: Food Handlers will be able to identify: The difference between cleaning and sanitizing; How and when to clean and sanitize surfaces; How to set up and use a three-compartment sink correctly; How to use and maintain dishwashers correctly; How to handle garbage correctly; and Signs of pests in the operation.

Learner Outcomes

The ServSafe Food Handler training program covers five core intended learning outcomes designed to provide entry-level staff with foundational safety knowledge. 1) Basic Food Safety A) Identify what a foodborne illness is and how it happens. B) Recognize the role of safe food handling in protecting public health. C) Understand the flow of food through an operation from receiving to service. 2) Personal Hygiene A) Demonstrate the correct steps and timing for proper handwashing. B) Identify when handwashing and glove use are required. C) Recognize proper work attire, illness reporting rules, and hygiene habits. 3) Cross-Contamination and Allergens A) Prevent pathogens from spreading between surfaces, equipment, and food. B) Identify major food allergens and recognize symptoms of allergic reactions. C) Prevent cross-contact when preparing meals for guests with food allergies. 4) Time and Temperature A) Define the Temperature Danger Zone where bacteria grow quickly. B) Use food thermometers correctly. C) Follow safe procedures to hold, cool, thaw, and reheat food. 5) Cleaning and Sanitation A) Distinguish between cleaning (removing dirt) and sanitizing (reducing pathogens). B) Set up and use a three-compartment sink properly. C) Handle and store chemical sanitizers safely.