Course DescriptionThe ServSafe

The Food Protection Manager Certification is nationally recognized and accredited.

ServSafe® brings together current best practices in food safety, as well as current best practices for instruction to meet our industry's changing needs. Students can stay engaged, retain information better and understand how to apply it.

The result is training that students can apply on the job helping to better protect the general public from foodborne illness.

The Sanitation Challenge
Students 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
Students 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
Students 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 establishment.