This course will describe the methods of protecting food from getting contaminated and the basics of the ServSafe exam.

Safe handling of food items is critical, and this practice is not limited to serving food only. This safe handling starts from the procurement of the food items and must be ensured till the storage of the leftovers. If this aspect is taken lightly, then the chances of contamination increase exponentially, leading to fatal food disasters. This is why we at Element Recipe have prepared this course to emphasize this whole process for culinary sciences and food management students.

This course comprises a single module with four topics. In the first two topics, we discussed the seven-step process involved in preparing food items in specific settings, like restaurants, events, and other mass gatherings. Through these topics, you will understand different ways of ensuring the safety of your food dishes, from procurement to refreezing. In the following topic, you will learn about the global efforts to ensure food safety and safe handling. The particular focus of this topic is the ServSafe certification program.

The next topic discusses different aspects of safe handling of foods from the perspective of ServSafe examination. It will also teach you about different factors that increase the growth of pathogens in food, detecting spoilage, and how chefs and food handlers can ensure their personal hygiene. We have also added a topic containing sample questions that might come in a ServSafe exam. Overall, the course is simple to understand, and going through it will help you build the basic foundations of food handling.