FoodService Sanitation taught in the oral traditions utilizing ServSafe Essentials, Fifth Edition
The ServSafe Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe Food Protection Manager Certifications have been awarded.
• The ServSafe food service sanitation credential is recognized in all 50 states and when coupled with the appropriate number of training hours will also allow students to gain additional sanitation licenses in other jurisdictions without taking another exam. Ex. City of Chicago, State of Illinois, State of Indiana.
• This course may also be taken online.
Table of Contents
Unit 1 The Food Safety Challenge
Chapter 1 Providing Safe Food
Foodborne Illness
Preventing Foodborne Illness
Chapter 2 The Microworld
Pathogens
Viruses
Bacteria
Parasites
Fungi
Biological Toxins
Chapter 3 Contamination and Food Allergens
Contamination
Food Allergens
Chapter 4 The Safe Foodhandler
How Foodhandlers Can Contaminate Food
A Good Personal Hygiene Program
Unit 2 The Flow of Food through the Operation
Chapter 5 The Flow of Food: An Introduction
Hazards in the Flow of Food
Monitoring Time and Temperature
Chapter 6 The Flow of Food: Purchasing, Receiving and Storage
General Purchasing and Receiving Principles
Storing
Chapter 7 The Flow of Food: Preparation
Preparation
Cooking Food
Cooling and Reheating Food
Chapter 8 The Flow of Food: Service
Holding Food
Serving Food
Unit 3 Food Safety Management Systems, Facilities, and Pest Management
Chapter 9 Food Safety Management Systems
Food Safety Management Systems
Crisis Management
Chapter 10 Sanitary Facilities and Equipment
Designing a Sanitary Operation
Interior Requirements for a Sanitary Operation
Chapter 11 Cleaning and Sanitizing
Cleaning and Sanitizing
Dishwashing
Cleaning and Sanitizing in the Operation
Chapter 12 Integrated Pest Management
The Integrated Pest Management (IPM) Program
Working with a Pest Control Operator (PCO)
Unit 4 Food Safety Regulations and Employee Training
Chapter 13 Food Safety Regulation and Standards
Government Regulation of Food Service Operations
Inspections
Chapter 14 Employee Food Safety Training
Food Safety Training for Staff
Training Delivery Methods
