Classroom training solutions.
Because you need the highest standard of food safety training and certification, our training is conducted by  Certified ServSafe Instructors.The course is structured to include the information your workforce will need to prepare for ANSI-CFP accredited exams, and perform on the job.
Course textbooks
The ServSafe Essentials or ServSafe Coursebook textbooks are helpful in classes and when studying for the ServSafe Food Protection Manager Certification Examination.
Classroom experience
The training blends lecture, video and activities in a way that constantly engages the learner with food safety content. This blended learning approach helps students listen, watch, practice and remember key food safety lessons.
What your managers will learn with ServSafe® food safety training.
Managers need to know food safety and the critical importance of its role. And they need to learn how to share food safety knowledge with every employee. ServSafe gives them the knowledge and tools to do just that.
Some of the concepts managers will understand with ServSafe training include:
Sanitation
Managers will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. They’ll see where contamination starts, the components for good personal hygiene, and how every employee can be a safe foodhandler.
The Flow of Food Through the Operation
Managers will discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. They’ll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating. They’ll also learn how taking active managerial control of critical foodborne illness risk factors makes all the difference for a safe operation.
Sanitary Facilities and Pest Management
Managers will cover all aspects of cleaning and sanitation in a practical, applicable manner. They’ll also learn about pest management, and how to keep pests out of the operation .
Finally, your managers will cover the way to keep employee training ongoing and to keep food safety working.
ServSafe works for our workforce today.
Managers will:
  • Stay current with the latest updates to the FDA Food Code
  • Understand complicated foodborne pathogen information through simplified microbiology charts
  • Identify and convey where key local codes may apply with the “How This Relates to Me” tool
  • Learn from experience with segment-specific, real world scenarios that bring lessons to life
  • Prepare for ANSI-CFP accredited exams
 
Course contents
Providing Safe Food
  • Foodborne Illness
  • Preventing Foodborne Illness
The Microworld
  • Pathogens
  • Viruses
  • Parasites
  • Fungi
  • Biological Toxins
Contamination and Food Allergens
  • Contamination
  • Food Allergens
The Safe Foodhandler
  • How Foodhandlers Can Contaminate Food
  • A Good Personal Hygiene Program
The Flow of Food through the Operation – Introduction
  • Hazards in the Flow of Food
  • Monitoring Time and Temperature
Purchasing, Receiving and Storage
  • General Purchasing and Receiving Principles
  • Storing
Preparation
  • Preparation
  • Cooking Food
  • Cooling and Reheating Food
Service
  • Holding Food
  • Serving Food
Food Safety Management Systems
  • Food Safety Management Systems
  • Crisis Management
Cleaning and Sanitizing
  • Cleaning and Sanitizing
  • Dishwashing
  • Cleaning and Sanitizing in the Operation
Integrated Pest Management
  • The Integrated Pest Management (IPM) Program
Food Safety Regulation and Standards
  • Government Regulation of Food Service Operations
  • Inspections
Employee Food Safety Training
  • Food Safety Training for Staff