Did you know that you need to be ServSafe Certified before opening or managing a food service establishment? Local regulations and the regulatory authorities require a ServSafe Certified person at all times. The manager or person in charge (PIC) must be able to answer food safety questions to employees and the health inspector. This certification is designed for owners and managers who are responsible for the food safety and sanitation of food service establishments. This training provides the students with fundamental concepts and current trends in the food-service industry. Topics include:

• Providing Food Safety
• Forms of contamination
• Preventing Cross-Contamination
• The safe food handler
• The flow of food
• Time and Temperature Control
• Purchasing, receiving, and storing
• Food Preparation: cooking, cooling, and Reheating
• Cleaning and sanitizing
• Good personal hygiene
• Food safety management systems
• HACCP (Hazard Analysis and Critical Control Points)
• Safe facilities and pest management
• Food Safety regulations and more…