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Congratulations. You are joining millions of foodservice professionals who have made a commitment to keeping their customers, and their operations, safe from foodborne illness. ServSafe® is the industry’s leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdiction than nay other food safety certification.
ServSafe food safety training materials and exams are available in English and other languages.
A Message from the National restaurant Association Educational Foundation.
International Food Safety Council®.
How to use ServSafe Essentials.
International Food Safety Icons.
How to Implement the Food Safety Practices Learned in the ServSafe Program.
UNIT 1:THE SANITATION CHALLENGE.
Section 1. Providing Safe Food.
The Dangers of Foodborne Illness.
Preventing Foodborne Illness.
How Food Becomes Unsafe.
The Keys to Food Safety.
Section 2. The Microworld.
Classifying Foodborne Illnesses.
Section 3. Contamination, Food Allergens, and Foodborne Illness.
Contamination of Food.
Section 4. The Safe Foodhandler.
How Foodhandlers Can Contaminate Food.
Diseases Not transmitted through food.
Components of a Good Personal Hygiene Program.
Management’s Role in a Personal Hygiene Program.
UNIT 2: THE FLOW OF FOOD THROUGH THE OPERATION.
Section 5. The Flow of Food: An Introduction.
Time and Temperature Control.
Monitoring Time and Temperature.
Section 6. The Flow of Food: Purchasing and Receiving.
General Purchasing and Receiving Principles.
Receiving and Inspecting Food.
Section 7. The Flow of Food Storage.
Storing Specific Food.
Section 8. The Flow of Food: Preparation.
Thawing Food Properly.
Preparing Specific Food.
Storing Cooked Food.
Section 9. The Flow of Food: Storage.
General Rules for Holding Food.
Serving Food Safety.
Section 10. Food Safety Management Systems.
Prerequisite Food Safety Programs.
Active Managerial Control.
Hazard Analysis Critical Control Point (HACCP).
UNIT 3: SANITARY FACILITIES AND PEST MANAGEMENT.
Section 11. Sanitary Facilities and Pest Management.
Sanitary Facilities and Equipment
Designing a Sanitary Establishment.
Materials for Interior Construction.
Considerations for Specific Areas of the Facility.
Sanitation Standards for Equipment.
Installing and Maintaining Kitchen Equipment.
Cleaning and Sanitizing.
Cleaning and Sanitizing in a Three-Compartment Sink.
Cleaning and Sanitizing Equipment.
Cleaning and Sanitizing the Premises.
Tools for Cleaning.
Storing Utensils, Tableware, and Equipment.
Using Hazardous Materials.
Deploying a Cleaning Program.
Integrated Pest Management (IPM).
The Integrated Pest Management (IPM) Program.
Denying Pests Access to the Establishment.
Denying Pests Food and Shelter.
Working with a Pest Control Operator (PCO).
Using and Storing Pesticides.
Section 12. Food Safety Regulation and Standards.
System for Food.
The FDA Food Code.
The Inspection Process.
Section 13. Employee Food Safety Training.
Initial and Ongoing Employee Training.
Training Follow Up.
Food safety Certification.
Appendix: How to Implement the Food Safety Practices Learned in the ServSafe Program.