SERV B9001 - ServSafe One Day

Course Description

For your convenience, Corporate Solutions offers the nationally recognized ServSafe class in a comprehensive blended format that consists of 8 hours of home study, followed by 7 hours in the class room and a one hour exam.  This one-day program integrates independent study with an in depth knowledge of sanitation principles and ways to apply these principles in practical operational situations. Individuals who handle food need to know food safety and the critical importance of its role. More importantly, they need to learn how to share food safety knowledge with every employee. ServSafe gives you knowledge and tools to do just that. ServSafe is a nationally accredited food safety certification program. This class is designed for Food Service Managers, Directors, Chefs, Kitchen Managers, Dietitians, Dietary Managers, and food service staff. Additionally, ServSafe is an internationally recognized program for food handlers that leads to a Food Establishment Personnel Food Safety Certificate upon successful completion of the workshop and the examination. Certification is required by the Health Departments in Philadelphia, Montgomery, and Chester Counties. The city of Philadelphia requires that every eating establishment have at least one food safety certified person. Successful completion of this National Restaurant Association workshop and exam qualifies the participant for the certificate.  Participants should pick up the course textbook one week prior to class at the Center for Business and Industry, Room C1-9, 18th and Callowhill Streets, Philadelphia, PA.  

Course Outline

Learner Outcomes

The purpose of this workshop is to provide the training and information to have the student pass the ServSafe national exam for food service workers. This workshop covers the issue of sanitation, and the importance of good personal hygiene. Students will be introduced to different types of micro-organisms and will learn how to properly handle and prepare foods so that the customers will not become ill from consuming contaminated foods.  

        Course Objective(s):
Students who successfully complete the above workshop will have received information which will enable them to:
1.    Recognize the need for good food service and sanitation
2.    Identify the goals of a sanitation program and the food service manager’s role in the program
3.    Apply an understanding of the origins of food borne illnesses and the problem of eliminating them
4.    Apply an understanding of the origins of food borne illnesses and the problem of eliminating them
5.    Recognize the food service manager’s responsibility to purchase, receive, and store foods safely
6.    Describe sanitary service techniques
7.    Possess knowledge of the best methods for safe, effective control of pests
8.    Understand the role of microorganisms in causing disease and infection and also their beneficial effects of some microorganisms
9.    Define and give examples of physical hazards to food safety found with food service establishments
10.     Recognize spoiled, unsafe and unacceptable food
11.     Specify recommended refrigerator, freezer, and dry storage procedures
12.     Specify the limits of the temperature danger zone for food preparation, holding, and storage
13.    Define cleaning and sanitizing