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:
==>Food Manager certification / recertification
             ==>Food Manager orientation of food safety programs
       ==>Preparation for food management employment

ServSafe 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
​ How Food borne Illnesses Occur
Keeping Food Safe

Forms of Contamination
Biological, Chemical, and Physical Contaminants 
Deliberate Contamination of Food 
Responding to a Foodborne Illness Outbreak
Food Allergens

The Safe Food Handler
How Food Handlers Can Contaminate Food
A Good Personal Hygiene Program

The Flow of Food: An Introduction
Hazards in the Flow of Food
Monitoring Time and Temperature 

The Flow of Food: Purchasing, Receiving, and Storage
General Purchasing and Receiving Principles
Storage





The Flow of Food: Preparation
Preparation
Cooking Food
Cooling and Reheating Food
The Flow of Food: Service
Holding Food
Serving Food
Food Safety Management Systems
Food Safety Management Systems
Safe Facilities and Pest Management
Interior requirements for a Safe Operation
Emergencies that Affect the Facility
Pest Management
Cleaning and Sanitizing
Cleaning and Sanitizing
Dishwashing
Cleaning and Sanitizing in the Organization
Appendix
Organisms That Cause Foodborne Illness
This 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

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