One of the main points that you’ll learn about in the ServSafe manager course is the importance of time and temperature control for safety (TCS), and how to recognize TCS food. From thawing and cooking methods to hot holding, cold holding, and the temperature safety zone, you’ll learn how to ensure food safety through time and temperature control regulations.

The big six are the six most common pathogens that are spread through food. These highly infectious bacteria can cause serious illness, and in some cases, even death. In our food safety manager courses, you’ll learn how to prevent the spread of these pathogens, keeping your customers safe and your restaurant’s reputation intact.

During the ServSafe manager course, you’ll also learn the overall importance of food safety. After this course, you will have a new-found respect for following food safety protocol and understanding the implications of poorly managed kitchens and staff.

Your personal hygiene plays an important role in keeping your customers safe. In the ServSafe manager course, you’ll learn proper hand-washing techniques, as well as the impact of personal grooming and cleanliness.

Cross contamination is a serious matter in the restaurant business. Dangerous pathogens and viruses often live in raw meat, and this section of the course will teach you how to prevent the spread of these foodborne illnesses to ready-to-eat foods.

Receiving and storing food properly are two instrumental skills that every food manager needs. From checking that the food you’re receiving has been held properly during transport to ensuring your refrigerators and freezers are kept at the right temperatures and your food products are stacked in the proper order, there is a lot to cover on safely receiving and storing food in a restaurant.

During the ServSafe manager course, you’ll also learn how to keep food safe following the principles of HACCP. You’ll learn the difference between microbiological hazards, chemical hazards, physical hazards, and allergens, as well as how to analyze possible threats to food safety and make a plan to minimize risk.

Cleaning and sanitizing are essential to food safety, especially in an area where raw meat is being handled. During the food safety manager course, we’ll cover how to properly wash, rinse, and sanitize dishes, prep areas, and more.