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Available in English late 2008
Available in Spanish early 2009
The statefoodsafety.com food safety course for managers uses the most up-to-date standards from the FDA and USDA as well as the food safety principles outlined in the fifth edition of the ServSafe essentials training manual. ServSafe has become the most nationally recognized and accredited Food Safety Manager's certification program in the United States. This course will teach you how to keep food safe and help you to pass any Food Safety Manager's certification test.
Our food Safety Manager's on-line course is designed to give you everything you need to know to keep the food you prepare and serve safe, to keep your customers healthy, and to pass the latest version of the ServSafe Food Safety Manager's certification test.
Our course contains everything you will need to pass the test, while it is still recommended that they buy a ServSafe book as a reference tool, it is not required to pass the test. It's all in the program!
The course is divided into 11 different sections:
1.An Introduction to Food Safety: What it is, how food becomes unsafe, challenges to food safety.
2.Facility Design: How a facility’s design can help keep food safe.
3.Rules and Regulations: Federal, state and local levels of regulations and health inspections.
4.Food Management Safety Systems: What they are (HACCP and Active Managerial Control), how they work and how they are maintained.This section also covers crisis management.
5.Integrated Pest Management: How to recognize pests, prevent them from entering a facility, and how to get rid of those that do get in.
6.Contamination and Foodborne Illness: The three types of contamination as well as allergy concerns (what they are and how to prevent allergic reactions).
7.Microbiology: What microbiology means to food safety, the four different microorganisms that cause foodborne illness, and foods that can potentially harbor them.
8.Cleaning and Sanitizing: The difference between the two, how to properly clean and sanitize, and information about chemicals and their use.
9.Safe Foodhandling: How foodhandlers may contaminate food and how to prevent it. This section also covers thermometers.
10.The Flow of Food: Keeping food safe through the entire handling process, from purchasing and receiving to cooking and service.
11.The Diseases: Information about the various foodborne illnesses including symptoms, food involved with outbreaks, and prevention measures.
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