ServSafe ®

Regulatory requirements vary from state to state, but in general, every foodservice facility is required to have at least one Certified ServSafe Food Protection Manager.

The course consists of approximately six hours of instruction and a two-hour test. The course I took was divided into two sessions, which gave students time to read the course book in preparation for the exam.

Course Content (course content varies)
Providing Safe Food
The Dangers and Prevention of Foodborne Illness
Preventing Foodborne Illness
How Food Becomes Unsafe
The Food Safety Responsibilities of a Manager
The Microworld
Microbial Contaminants
Bacteria
Viruses
Parasites
Fungi
Contamination, Food Allergens, and Foodborne Illness
Types of Foodborne Contamination
Deliberate Contamination of Food
Food Allergens
The Safe Foodhandler
How Foodhandlers Can Contaminate Food
Components of a Good Personal Hygiene Program
Management's Role in a Personal Hygiene Program
The Flow of Food: An Introduction
Preventing Cross-Contamination
Time and Temperature Control
Monitoring Time and Temperature
The Flow of Food: Purchasing and Receiving
General Principles
Inspecting Food
The Flow of Food: Storage
General Storage Guidelines
Types of Storage
The Flow of Food: Preparation
Handling Food
Thawing Food Properly
Preparing Specific Food
Cooking Guidelines
Cooking Temperatures
Cooling Food
Reheating Food
The Flow of Food: Service
Holding Food
Serving Food Safely
Types of Foodservice Operations
Food Safety Systems
Food Safety Programs
Active Managerial Control
HACCP
Crisis Management
Sanitary Facilities and Pest Management
Facilities and Equipment
Cleaning and Sanitizing
Integrated Pest Management
Food Safety Regulation and Standards
Government Regulatory System for Food
The Food Code
Foodservice Inspection Process


Although there are sections intended to address industry issues such as temperature control in walk-in refrigerators, the vast majority of the information is relevant to anyone who cooks, or eats, and especially relevant to anyone who eats in restaurants.

Food allergens are discussed and posters are included in the course material that identifies the major food allergens. A short video was shown in my class that suggested servers go to the Person In Charge at a dining facility when a customer identifies themselves as having food allergies. The Person In Charge should ensure that cooking surfaces and utensils are cleaned and sanitized to prevent cross-contamination and must have a thorough knowledge of ingredients used. Suggesting simple uncomplicated menu items may be of interest to patrons with food allergies.

While the class did spend time on common food allergens and discussed cross-contamination prevention, the primary message to the server in the front of the house and the cook in the kitchen was to refer to the person in charge (PIC) for direction.

Has the person in charge had sufficient training?

BrookeOK can help.