Topics

The following topics will be covered:

The Sanitation Challenge

• The Microworld-Bacteria, Viruses, Parasites, and Fungi
  
• Contamination and Foodborne Illness
  
• The Safe Food Handler

Flow of Food Through the Operation

• Purchasing & Receiving Safe Food
  
• Storage, Preparation, and Serving
  
• Principles of a Hazard Analysis and Critical Control Point (HACCP) System

Clean and Sanitary Facilities and Equipment

• Cleaning and Sanitizing
  
• Integrated Pest Management

Sanitation Management

• Food Safety Regulations and Standards
  
• Employee Food Safety Training
  
• Accident Prevention

ServSafe® Exam will be given at 2:30 p.m. on Day 3.

Note: Participants will have the best success on the exam if they plan time outside of class to read the text, complete assignments, and study for the exam.

Who should attend?

Food service managers, chefs, caterers, cooks, and employees who supervise the serving of food in restaurants, schools, hospitals, group homes, day care centers, or anywhere food is prepared and served to the public.

Why attend?

This nationally recognized certification demonstrates to the public, and your employees, your commitment to providing safe food. Safe food handling practices not only protect your customers, but also help you increase profitability, reduce liability, promote good will, maintain patronage, and enhance your business's competitive position.

Those who pass the examination at the end of this workshop will receive a certificate from the Educational Foundation of the National Restaurant Association and be able to apply for the Pennsylvania Department of Agriculture's Food Employee's Certificate.

ServSafe®, the National Food Safety Certification Program, is a registered trademark of the Educational Foundation of the National Restaurant Association.