9004 - ServSafe Manager

Course Description

The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The ServSafe Manager Certification is accredited by the ANSI National Accreditation Board (ANAB) under the Conference for Food Protection Standards.

Course Outline

1) PROVIDING SAFE FOOD: Foodborne Illnesses; How Foodborne Illnesses Occur; and Keeping Food Safe; 2) FORMS OF CONTAMINATION: Biological, Chemical, and Physical Contaminants; Deliberate Contamination of Food; Responding to a Foodborne-Illness Outbreak; and Food Allergens; 3) THE SAFE FOOD HANDLER: How Food Handlers Can Contaminate Food; and A Good Personal Hygiene Program; 4) THE FLOW OF FOOD: AN INTRODUCTION: Hazards in the Flow of Food; and Monitoring Time and Temperature; 5) THE FLOW OF FOOD: PURCHASING AND RECEIVING: General Purchasing and Receiving Principles; and Storing; 6) THE FLOW OF FOOD: PREPARATION: Preparation; Cooking Food; and Cooling and Reheating Food; 7) THE FLOW OF FOOD: SERVICE: Holding Food; and Serving Food; 8) FOOD SAFETY MANAGEMENT SYSTEMS: Food Safety Management Systems; 9) SAFE FACILITIES AND PEST MANAGEMENT: Interior Requirements for a Safe Operation; Emergencies That Affect the Facility; and Pest Management; and 10) CLEANING AND SANITIZING: Cleaning and Sanitizing; Dishwashing; and Cleaning and Sanitizing in the Operation.

Learner Outcomes

The ServSafe Manager training course teaches you how to handle food safely, manage facility sanitation, and pass the official Certified Food Protection Manager (CFPM) exam. Upon finishing the ServSafe Manager course, you will be able to: 1) Prevent Foodborne Illness: Identify biological, chemical, and physical hazards, plus common microorganisms that cause food spoilage and sickness. 2) Practice Personal Hygiene: Demonstrate proper handwashing, healthy habits, and safe glove use to protect customers. 3) Control Time and Temperature: Safely monitor the "flow of food" through purchasing, receiving, storage, preparation, cooking, holding, and serving. 4) Manage Allergens: Prevent cross-contamination and properly handle major food allergens during food prep. 5) Sanitize and Clean: Maintain safe facilities, implement effective cleaning protocols, and run pest management programs. 6) Implement Safety Systems: Apply active managerial control and understand hazard analysis critical control point (HACCP) principles to minimize food safety risks.