ServSafe Food Protection Manager's Class

Clarksburg Tavern near Frederick Road, Clarksburg MD

26 July, 2021

Description

ServSafe Managers 1 Day class July 26 ServSafe Manager 1 day class To sign up for this class, reply to this email with your name and phone number. My price is $100 to sit in the class only, $149 for the class and test, $55 for the Current ServSafe 7th Edition workbook, with the 2017 Food Code Update. If you just want to take the test, test only, $100+ the cost of the exam voucher. I am a top ServSafe certified instructor from the DC, Northern Virginia and Maryland area. I will teach the 8 hour, 1 day class and Proctor the Certified Manager Exam. I can also teach classes at your location. I have a very high success rate students who take my class and have passed the test to get their certificate. This is the certificate you need for the Health Department (Regulatory Authority) for all food establishments. You also need this if you are catering off site, you have a small, medium or large restaurant, food truck, food carts, church events that serve food, or just want to learn how to cook safely at your house, etc. Contact me with your phone number and I can discuss available dates and cost. ServSafe 7th Edition Manager's Certification Class This course is designed for management and employees for training that include: Sanitation Challenge * Identify potentially hazardous foods and common errors in food handling that are most often implicated in a foodborne illness outbreak * Discuss how contamination and cross-contamination of foods can occur * Explore the factors of personal hygiene essential for foodservice employees Flow of Food through the Operation * Learn the Hazard Analysis Critical Control Point (HAACP) system of food safety and methods for implementations * Design flowcharts for potentially hazardous foods * Recognize the importance of the time-and-temperature principle Clean and Sanitary Facilities and Equipment * Learn methods for dealing with garbage disposal and solid waste management * Learn the requirements for setting up hazardous communication program * Identify the conditions that encourage pests to enter, live and multiply, and how these conditions can be prevented Accident Prevention and Crisis Management * Learn to recognize safety hazards in your facility * Identify methods of establishing a crisis management plan * Identify procedures to follow during and following a foodborne illness outbreak Key words: Serve Safe, ServeSafe, SafeServ, Safe Serv Serve, Food, Hygiene, Sanitation, Health Department, Regulatory Authority