Food Safety
- Proper Handwashing
- Proper Hand Care
- Proper Glove Use
- Personal Cleanliness & Proper Attire
- Employee Illness
The Flow of Food: Storage
- Preventing Cross-Contamination During Storage
- Preventing Time-Temperature Abuse During Storage
- Storing Food at the Proper Temperature
- Important Storage Practices
The Flow of Food: Preparation
- Thawing Food Properly
- Preparing Food Safely
- Preparing Specific Types of Food
- Minimum Internal Cooking Temperatures
- Cooling and Reheating Food
- How Food Can Become Unsafe
- How Food Can Become Contaminated
- Before You Come to Work
- When and How to Wash Your Hands
- How to Calibrate a Thermometer
- How to Store Food Properly
- Minimum Internal Cooking Temperatures
- Proper Temperatures for Hot- and Cold-Holding
- Proper Ways to Serve Food
- Proper Ways to Cool Food
- Cleaning vs. Sanitizing
- How to Clean and Sanitize in a Three-Compartment Sink
AND FAR MORE!
ServSafe® Essentials, Fifth Edition Table of Contents
Unit 1 The Food Safety Challenge
Chapter 1 Providing Safe Food
* Foodborne Illness
* Preventing Foodborne Illness
Chapter 2 The Microworld
* Pathogens
* Viruses
* Bacteria
* Parasites
* Fungi
* Biological Toxins
Chapter 3 Contamination and Food Allergens
* Contamination
* Food Allergens
Chapter 4 The Safe Foodhandler
* How Foodhandlers Can Contaminate Food
* A Good Personal Hygiene Program
Unit 2 The Flow of Food through the Operation
Chapter 5 The Flow of Food: An Introduction
* Hazards in the Flow of Food
* Monitoring Time and Temperature
Chapter 6 The Flow of Food: Purchasing, Receiving and Storage
* General Purchasing and Receiving Principles
* Storing
Chapter 7 The Flow of Food: Preparation
* Preparation
* Cooking Food
* Cooling and Reheating Food
Chapter 8 The Flow of Food: Service
* Holding Food
* Serving Food
Unit 3 Food Safety Management Systems, Facilities, and Pest Management
Chapter 9 Food Safety Management Systems
* Food Safety Management Systems
* Crisis Management
Chapter 10 Sanitary Facilities and Equipment
* Designing a Sanitary Operation
* Interior Requirements for a Sanitary Operation
Chapter 11 Cleaning and Sanitizing
* Cleaning and Sanitizing
* Dishwashing
* Cleaning and Sanitizing in the Operation
Chapter 12 Integrated Pest Management
* The Integrated Pest Management (IPM) Program
* Working with a Pest Control Operator (PCO)
Unit 4 Food Safety Regulations and Employee Training
Chapter 13 Food Safety Regulation and Standards
* Government Regulation of Food Service Operations
* Inspections
Chapter 14 Employee Food Safety Training
* Food Safety Training for Staff
* Training Delivery Methods
Call Us! Our ServSafe® Certified Instructors are ready to meet you and have all the information and materials you need to train you and your staff.
Call us at 617-286-2559.
ServSafe® Eight Hour Course: $198.00 per student.
VIP Course (One on One): $250.00 per student.
ServSafe® Alcohol Four Hour Course: $135.00 per student.
Do you have more than two students/employees? WE WILL COME TO YOU! Call us!