Online Course Overview
The ServSafe® Manager Certification Training Online Course, Fourth Edition provides the knowledge every food protection manager must know to keep food safe in an establishment.
The
course content includes the 2005 FDA Food Code updates, as well as
vital science-based information and industry best practices. The length
of time it takes individuals to complete the training depends on
variables such as their level of food safety knowledge and experience
with computers.
The course is accepted in jurisdictions requiring up to 16 hours of training. Requirements may vary by jurisdiction.
The flow of the course is highly intuitive and allows users to move about freely while reviewing the concepts.
Other course highlights that will help enhance learning include:
- "Study Guides" with supplemental information in printable charts
- A bigger course screen allowing for larger photographic images
- Interactive exercises for practice in simulated real-life situations
- A bookmark feature that allows students to easily return to where they left off
- "Apply Your Knowledge" exercises to reinforce course content
If
you would like immediate help setting up online training in your
establishment, or if you have any questions on online training, please
contact the NRAEF's Customer Support Department at (800) 765-2122 ext.
701.
Online Course Content
Providing Safe Food
- The Dangers and Prevention of Foodborne Illness
- Preventing Foodborne Illness
- How Food Becomes Unsafe
- The Food Safety Responsibilities of a Manager
The Microworld
- Microbial Contaminants
- Bacteria
- Viruses
- Parasites
- Fungi
Contamination, Food Allergens, and Foodborne Illness
- Types of Foodborne Contamination
- The Deliberate Contamination of Food
- Food Allergens
The Safe Foodhandler
- How Foodhandlers Can Contaminate Food
- Components of a Good Personal Hygiene Program
- Management's Role in a Personal Hygiene Program
The Flow of Food: An Introduction
- Preventing Cross-Contamination
- Time and Temperature Control
- Monitoring Time and Temperature
The Flow of Food: Purchasing and Receiving
- General Purchasing and Receiving Principles
- Receiving and Inspecting Food
The Flow of Food: Storage
- General Storage Guidelines
- Types of Storage
The Flow of Food: Preparation
- Thawing Food Properly
- Preparing Specific Food
- Cooking Guidelines
- Cooking Temperatures
- Cooling Food
- Reheating Food
The Flow of Food: Service
- Holding Food
- Serving Food Safely
- Off-site Service
Food Safety Management Systems
- Food Safety Programs
- Active Managerial Control
- HACCP
- Crisis Management
Sanitary Facilities and Pest Management
- Sanitary Facilities and Equipment
- Cleaning and Sanitizing
- Integrated Pest Management
Food Safety Regulation and Standards
- Government Regulatory System for Food
- The FDA Food Code
- The Inspection Process
- Self Inspections
Employee Food Safety Training
- Initial and Ongoing Employee Training
- Delivering Training
- Training Follow-Up
- Food Safety Certification