Fundamentals of Serving Safe for Managers

Food safety managers are responsible for ensuring that the integrity of every food item served within their establishment remains safe and healthy for their customers. This also means that it is their responsibility to check the food received at their establishment and cooked and the workers working under their supervision. Combined, these factors make this profession highly challenging. To ensure that only competent people work in this profession, examinations like ServSave certification are conducted.

In this course, L&D experts have included all the essential content about the ServSafe certification examination intended only for food safety managers. The central portion of this course discusses topics such as foodborne illnesses, types of pathogens, and workers’ well-being. The course also examines the correct methods to safely and properly prepare produce, eggs and egg dishes, and ice-related dishes safely and adequately. Different methods of thawing are also listed within the course.

Moreover, this course's fourth topic covers ways to use which food managers should accept and reject food deliveries. The developers have also added a separate topic containing sample examination questions and their brief explanations. By going through that topic, students will rightly understand the tone and language of the ServSafe Certification Exam for food safety professionals.