Begin: 8/15/2023
Finish: 9/12/2023
Title: ServSafe Manager
Author: National Restaurant Association Educational Foundation.
Why I chose to take this class:
This class trains us to understand all the food safety rules faced by our operation. Finding ways to reduce the risks. This will help keep our operation, staff and customers safe. The knowledge gained form this class will allow me to expand my volunteer services to the food industries.
What I learned from this class:
ServSafe helps me understand all the food safety risks faced by our operation. Once we are aware of the risk, we can find ways to reduce them. This will help us keep our operation, staff and customers safe.
Providing Safe Food:
What is a Foodborne illness and what is a foodborne outbreak?
What are TCS and Ready to Eat food?
What are the five risk factors for foodborne illness?
Which population have a higher risk for foodborne illness?
How can we help to keep food safe in our operation?
What are roles of governmental agencies in keeping food safe?
Form of Contamination:
What are Biological, Chemical and Physical contaminants and how to prevent food from being contaminated by them?
How can the deliberate contamination of food be prevented?
What is the correct response to foodborne illness outbreak?
What are the most common food allergens and how we can prevent exposure to food allergens?
The Safe Food Handler:
How can food handlers avoid behaviors that can contaminate food?
How should staff wash and care for their hands?
What is the correct way to dress for work and handle work clothes?
Where can staff eat, drink, smoke, and chew gum or tobacco to minimize contamination?
What is the best way to prevent staff who may be carrying pathogens from working with or around food, or from working in the operation?
The Flow of Food: Introduction:
How to prevent cross contamination?
How to prevent time and temperature abuse?
What is the correct way to use and maintain thermometers?
The Flow Of Food: Purchasing, Receiving and Storage:
What is an approved, reputable supplier?
What are the criteria to accept or reject food during receiving?
How should food be labeled and dated?
How should food and non food items be stored to prevent time-temperature abuse and contamination?
The Flow of Food: Preparation:
What are the ways to prevent cross-contamination and time-temperature abuse?
What are the correct way to thaw food?
What are the minimum internal temperature for cooking food safely?
What are the correct ways to cool and reheat food to the correct temperature and in the correct amount of time?
The Flow of Food: Service:
What are the guidelines for holding cold and hot food?
When and how can food be held without temperature control?
How to prevent contamination when serving food and in self-serve area?
How to prevent contamination and time-temperature abuse when serving food off-site or through vending machine?
Food Safety Management System:
What are Food Management System?
What is active managerial control and how can it be applied?
What is a Hazard Analysis Critical Control Point (HACCP) system?
Safe Facilities and Pest Management:
How to pick material and equipment that are safe for use in the food service operation?
What are ways to install and maintain equipment?
What are ways to avoid food safety hazard caused by utilities?
What are the ways to maintain your facility?
What are the best ways to prevent and control pests?
Cleaning and Sanitizing:
What are the different ways of sanitizing and the requirement for each?
How and when should surfaces be cleaned and sanitized?
How should items be washed in a dishwasher or a three-compartment sink and then stored?
How should cleaning tools and supplies be used and stored?
How do we develop an effective cleaning program?
How will this class contribute to my success upon my release:
The ServSafe Manager Certificate is issued to student who pass the examination. The certificate is issued by the National Restaurant Association Educational Foundation and is widely accepted in the food industry. I will use the knowledge acquired to volunteer my services to the food industry in: Nursing Homes, Senior Centers, Meal-On-Wheels, Geriatric and immigrant communities. These communities would like my volunteer services upon my release.
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