Fundamentals of Serving Safe for Managers

Name: Fundamentals of Serving Safe for Managers
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This FREE online course covers safe food handling essentials, empowering you to become a certified pro.

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Learning Outcomes

In this free course, you will learn how to:

Indicate the most common mistakes concerned with food handling
Define the three categories of food contamination
Outline the hallmarks of physical and chemical contamination of food
Recognize FDA's strategy to prevent bacterial growth in food
Describe the four methods of thawing the food
Identify the age groups that are the most vulnerable to harbor food-borne illnesses
Discuss the importance of ServSafe Food Manager certification and its exam
Explain the significant challenges and dangers associated with food safety
Distinguish between different types of bacterial food contamination based on organisms
Outline the methods to safely prepare and cook produce, eggs, egg dishes, and dishes containing ice
State how food managers should receive and/or reject food deliveries

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