SERVSAFE® FOOD SAFETY MANAGEMENT TRAINING
The ServSafe® program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers these concepts:
- The Importance of Food Safety
- Good Personal Hygiene
- Time and Temperature Control
- Preventing Cross-Contamination
- Cleaning and Sanitizing
- Safe Food Preparation
- Receiving and Storing Food
- Methods of Thawing, Cooking, Cooling and Reheating Food
- HACCP (Hazard Analysis and Critical Control Points)
- Food Safety Regulations
- And more . . .
Preview the following course materials and get more specific information about topics covered.
ONLINE FOOD SAFETY MANAGEMENT TRAINING
- Covers the same content as classroom materials
- Accessible any time. Study at your own pace.
Preview Online Course
Preview Online Exam
SERVSAFE® MANAGER BOOK
- Covers the most critical principles of food safety
- Used for one- or two-day classroom training and certification
Table of Contents
Sample Chapter
SERVSAFE® COURSEBOOK
Used in an academic setting, for multi-day training and certification, for advanced training, or as a reference tool for the workplace
SERVSAFE FOOD SAFETY INSTRUCTOR TOOLS
- Tools instructors need to plan lessons and deliver content
- Leader’s Guides create an engaging classroom environment
Video-Based Leader’s Guide
Activity-Based Leader’s Guide
SERVSAFE FOOD SAFETY DVDS
- Realistic scenarios that make concepts easy to understand
- Discussion guides that help reinforce concepts