Online Course
Overview

The ServSafe^® Manager Online Course, Fifth Edition provides the knowledge every food protection manager must know to keep food safe in an establishment.

• It's easy to use -
  • Updated design and navigation to help maximize retention of critical food safety information
  • Based on the 2007 Supplement to the 2005 FDA Food Code so learners are getting the latest food safety information
• It's effective -
  • Enhanced activities increase retention by allowing the learner to practice real-life situations.
  • The post-test has been expanded from 30 to 60 questions to help students prepare for the ServSafe^® Food Protection Manager Certification Examination.
• It's for everyone -
  • Audio text allows learners to choose the learning style that is best for them.
  • Accepted in jurisdictions requiring up to 16 hours of training. Requirements may vary.

If you would like help setting up online training for managers in your establishment, or if you have any questions about online training, please contact Customer Support at (800)765-2122, ext 6701.

Manager Online Course Content

1. Unit I: The Food Safety Challenge
   • Providing Safe Food
     • Foodborne Illness
     • Preventing Foodborne Illness
   • The Microworld
     • Pathogens
     • Viruses
     • Bacteria
     • Parasites
     • Fungi
     • Biological Toxins
   • Contamination and Food Allergens
     • Chemical Contamination
     • Physical Contamination of Food
     • Deliberate Contamination of Food
     • Food Allergens
   • The Safe Foodhandler
     • A Good Personal Hygiene Program
     • Hand Practices and Hand Care
     • Personal Behavior and Work Attire
     • Employee Practices and Health Issues
2. Unit II: The Flow of Food Through the Operation
   • Introduction
     • Hazards in the Flow of Food
     • Monitoring Time and Temperature
   • Purchasing, Receiving and Storage
     • General Purchasing and Receiving Principles
     • Receiving and Inspecting Food
     • Storing
   • Preparation
     • Introduction
     • Produce and Salads Containing TCS Food
     • Thawing, Breading/Batter, Temperatures, and Microwave Cooking
     • Fresh Juice, Ice, and Variances
     • Eggs
     • Checking Temperatures, Consumer Advisories, and High-Risk Populations
     • Cooling and Reheating Food
   • Service
     • Holding Food
     • Serving Food
3. Unit III: Food Safety Management Systems, Facilities and Pest Management
   • Food Safety Management Systems
     • Active Managerial Control
     • HACCP
     • Crisis Management
   • Sanitary Facilities and Equipment
     • Designing a Sanitary Operation
     • Interior Requirements
     • Utilities and Building Systems
   • Cleaning and Sanitizing
     • Methods and Tools for Cleaning and Sanitizing
     • Dishwashing
     • Keeping Your Operation Clean and Sanitized
   • Integrated Pest Management
     • The IPM Program
     • Working with a PCO
4. Unit IV: Food Safety Regulation and Employee Training
   • Food Safety Regulations and Standards
     • The Inspection Process
     • Government Regulation of Food Safety
   • Employee Food Safety Training
     • Training Staff
     • Training Methods
5. Post-Test