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, to keep food safety working in every location.
ServSafe works for our workforce today.
- 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
ServSafe is the training that is learned, remembered, shared and used. And that makes it the strongest food safety training choice for your operation.
