ServSafe Outline

  • Providing Safe Food
  • Forms of Contamination
  • The Safe Food Handler
  • The Flow of Food – Hazards in the Flow of Food, Monitoring Time and Temperature
  • The Flow of Food – Purchasing and Receiving Principles, Storing
  • The Flow of Food – Preparation, cooking Food, Cooling and reheating Food
  • The Flow of Food – Service, Holding Food, Serving Food
  • Food Safety Management Systems
  • Safe Facilities and Pest Management – Interior Requirements, Emergencies Pest Management
  • Cleaning and Sanitizing - - Dishwashing, Cleaning and Sanitizing in the Operation
  • Appendix – Organisms that cause Foodborne Illness

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