SKILLS BUILDING AMERICA, INC.
Food Manager Certification Training
Two-Day Syllabus
The NRA’s ServSafe Textbook, ServSafe Manager – Seventh Edition, was designed for:
==>Food Manager certification / recertification
==>Food Manager orientation of food safety programs
==>Preparation for food management employment
ServSafe Manager successfully prepares managers for any CFP – ANSI* accredited certification examination provided by the National Registry of Food Safety Professionals®, Prometric™, or the National Restaurant Association (ServSafe®). This syllabus is a sample for 8 or 16 hours of training. (Food Handlers training is an abbreviated version)
Providing Safe Food
•Foodborne Illness
• How Food borne Illnesses Occur
•Keeping Food Safe
Forms of Contamination
•Biological, Chemical, and Physical Contaminants
•Deliberate Contamination of Food
•Responding to a Foodborne Illness Outbreak
•Food Allergens
The Safe Food Handler
•How Food Handlers Can Contaminate Food
•A Good Personal Hygiene Program
The Flow of Food: An Introduction
•Hazards in the Flow of Food
•Monitoring Time and Temperature
The Flow of Food: Purchasing, Receiving, and Storage
•General Purchasing and Receiving Principles
•Storage