Skills Building America
SKILLS BUILDING AMERICA, INC.
Food Manager Certification Training
Two-Day Syllabus
The NRA’s ServSafe Textbook, ServSafe Manager – Seventh Edition, was designed for:
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Food Manager certification / recertification
Food Manager certification / recertification ==>Food Manager orientation of food safety programs
Food Manager orientation of food safety programs ==>Preparation for food management employment
Preparation for food management employmentServSafe Manager successfully prepares managers for any CFP – ANSI* accredited certification examination provided by the National Registry of Food Safety Professionals®, Prometric™, or the National Restaurant Association (ServSafe®). This syllabus is a sample for 8 or 16 hours of training. (Food Handlers training is an abbreviated version)
Providing Safe Food
•Foodborne Illness
Foodborne Illness• How Food borne Illnesses Occur
•Keeping Food Safe
Keeping Food SafeForms of Contamination
•Biological, Chemical, and Physical Contaminants
Biological, Chemical, and Physical Contaminants •Deliberate Contamination of Food
Deliberate Contamination of Food •Responding to a Foodborne Illness Outbreak
Responding to a Foodborne Illness Outbreak•Food Allergens
Food AllergensThe Safe Food Handler
•How Food Handlers Can Contaminate Food
How Food Handlers Can Contaminate Food•A Good Personal Hygiene Program
A Good Personal Hygiene ProgramThe Flow of Food: An Introduction
•Hazards in the Flow of Food
Hazards in the Flow of Food•Monitoring Time and Temperature
Monitoring Time and Temperature The Flow of Food: Purchasing, Receiving, and Storage
•General Purchasing and Receiving Principles
General Purchasing and Receiving Principles•Storage
StorageThe Flow of Food: Preparation
•Preparation
Preparation•Cooking Food
Cooking Food•Cooling and Reheating Food
Cooling and Reheating FoodThe Flow of Food: Service
•Holding Food
Holding Food•Serving Food
Serving FoodFood Safety Management Systems
•Food Safety Management Systems
Food Safety Management SystemsSafe Facilities and Pest Management
•Interior requirements for a Safe Operation
Interior requirements for a Safe Operation•Emergencies that Affect the Facility
Emergencies that Affect the Facility•Pest Management
Pest ManagementCleaning and Sanitizing
•Cleaning and Sanitizing
Cleaning and Sanitizing•Dishwashing
Dishwashing•Cleaning and Sanitizing in the Organization
Cleaning and Sanitizing in the OrganizationAppendix
•Organisms That Cause Foodborne Illness
Organisms That Cause Foodborne IllnessThis Syllabus is strictly adhered to and there are no provisions for ‘practical experience’.
Written at the seventh to eighth-grade reading level, concise, and brightly-illustrated, It is ideal for teaching Managers what they need to know to become Certified and skilled at their jobs. Based on the US FDA 2013 Model Food Code, CFP-ANSI* recommendations and a job task analysis for Food Managers, it presents all the essential microbiological and technical food safety principles in a way that is easy-to-read, understand, and retain.
*Conference for Food Protection – American National Standards Institute
