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
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Food Manager orientation of food safety programs
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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
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Foodborne Illness
• How Food borne Illnesses Occur
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Keeping Food Safe
Forms of Contamination
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Biological, Chemical, and Physical Contaminants
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Deliberate Contamination of Food
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Responding to a Foodborne Illness Outbreak
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Food Allergens
The Safe Food Handler
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How Food Handlers Can Contaminate Food
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A Good Personal Hygiene Program
The Flow of Food: An Introduction
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Hazards in the Flow of Food
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Monitoring Time and Temperature
The Flow of Food: Purchasing, Receiving, and Storage
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General Purchasing and Receiving Principles
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Storage