ServSafe Manager Course

Service Description

Chef Eric's ServSafe Manager & Professional Development Training covers critical principles including: personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more. Our Food Safety Manager Principles training covers everything you need to know to maintain a safe environment. You’ll learn about food safety issues, regulations, and techniques that will ensure you keep your customers and staff safe from foodborne illness. Additionally, the training reinforces how handling food the right way meets regulatory requirements, as well as lowers your food costs. Lesson 1: Introduction to Food Safety Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage Lesson 3: Contaminants Lesson 4: Foods and Temperature Control Lesson 5: Employee Health, Hygiene, and Training Lesson 6: Purchasing, Receiving, and Storing Food Lesson 7: Cleaning and Sanitizing Lesson 8: Pest Control Lesson 9: Facility Design Lesson 10: HACCP System Basics Lesson 11: Applying HACCP Principles to a HACCP Plan Lesson 12: Regulatory Compliance and Documentation Training Includes Materials, Proctored Exam & ServSafe Manager Certification