9004 - ServSafe Manager

Course Description

The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The ServSafe Manager Certification is accredited by the ANSI National Accreditation Board (ANAB) under the Conference for Food Protection Standards.

Course Highlights

• Provides advanced food safety training for managers and supervisory personnel.
• Examines biological, chemical, and physical food contamination hazards.
• Teaches strategies for preventing foodborne illness outbreaks.
• Covers food allergen awareness and allergen management procedures.
• Emphasizes personal hygiene policies and employee health practices.
• Explains food safety requirements throughout purchasing, receiving, storage, preparation, cooking, service, and holding.
• Develops skills for monitoring critical time and temperature controls.
• Introduces active managerial control and HACCP-based food safety systems.
• Reviews facility design, maintenance, and emergency preparedness requirements.
• Provides guidance on pest prevention and integrated pest management.
• Covers cleaning and sanitizing procedures for equipment, utensils, and food-contact surfaces.
• Includes preparation for the ServSafe Manager Certification examination.

Learner Outcomes

Upon successful completion of this course, learners will be able to:

• Identify the causes of foodborne illness and implement preventive measures.
• Recognize biological, chemical, and physical food safety hazards.
• Establish and monitor employee health and personal hygiene practices.
• Prevent cross-contamination and food allergen exposure.
• Apply food safety principles throughout the flow of food process.
• Monitor and control food temperatures during receiving, storage, preparation, cooking, holding, cooling, reheating, and service.
• Develop and implement cleaning, sanitizing, and pest management programs.
• Respond appropriately to foodborne illness incidents and contamination events.
• Maintain facilities that support safe food handling operations.
• Apply active managerial control techniques to improve food safety compliance.
• Understand and implement HACCP principles to manage food safety risks.
• Prepare for and successfully complete the ServSafe Manager Certification examination.

Who Should Take This Course?

The ServSafe Manager course is designed for individuals who are responsible for supervising food safety practices, managing food operations, or serving as the designated person-in-charge of a food establishment.