This module offers a look at food safety from the most reputable sources in the food service industry. It examines different strategies food-service managers use to impact food safety in their organizations. The lessons prepare learners for the 8-hour ServSafe class and test required to gain the ServSafe Manager's credential. You must find a ServSafe instructor in your state to administer this test. Discovering ways to use systems and monitor employee behavior will enable learners to maintain the safety of the food in their restaurants.
A special thanks goes out to the National Restaurant Association's ServSafe Division. The ServSafe Division granted permission to use some copyrighted material and to adapt other ServSafe resources for this course.
Module: BEP-202/207; Media: OL; Lessons: 2; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)
Course Description
Food safety is a necessary, every day, and ongoing obligation that every food service manager owes to their patrons. This module offers a look at food safety from the most reputable sources in the food service industry. It examines different strategies food-service managers use to impact food safety in their organizations. The ServSafe Modules prepare learners for the eight-hour ServSafe class and test they will have to take to receive the ServSafe Manager's credential. Discovering ways to use systems and monitor employee behavior will enable learners to maintain the safety of the food in their restaurants.
A special thanks goes out to the National Restaurant Association's ServSafe Division. The ServSafe Division granted permission to use some copyrighted material and to adapt other ServSafe resources for this course.
Media
Online
Organization
This module is divided into two lessons. Both lessons are in the same module.
Credit
none
Overview
two assignments, each consisting of 25 multiple-choice questions, computer graded
Grading
letter grades (A–F)
Objectives and Content
After completing Lesson 1, the student will be able to
a. explain how to safely purchase, receive, and store products
b. identify guidelines for safely preparing and cooking food
c. tell how to hold and cool foods and deal with cold and unique products
d. discuss thermometers, contaminants, and allergens
After completing Lesson 2, the student will be able to
a. explain how to identify and control contaminants
b. discuss how to train employees in food safety and hygiene
c. describe how to clean and sanitize surfaces, equipment, and dishes
d. outline Active Managerial Control and HACCP Plans
e. identify equipment and pest control guidelines
f. review the course and explain how to be a food safety leader for employees
Course Details