CUL-HOS8010 - ServSafe Food Manager
Course Description
The course is designed to give the food handler an understanding of proper sanitation precautions and point out the results to be expected should these precautions not be taken. The course will deal with the study of infection and illness, proper food handling techniques, personal hygiene, and personal safety. Students will be made aware of the regulations of the Occupational Health & Safety Act.Course Outline
· Topic 1: Introduction & Foundations of Food Safety
Chapter 1: Providing Safe Food
Chapter 2: Forms of Contamination (Start)
· Topic 2 Contamination, Allergens, and Personal Hygiene
Chapter 2: Forms of Contamination (Continued)
Chapter 3: The Safe Food Handler
· Topic 3: The Flow of Food – Monitoring & Receiving
Chapter 4: The Flow of Food – An Introduction
Chapter 5: The Flow of Food – Purchasing, Receiving, and Storage
· Topic 4: The Flow of Food – Preparation & Service
Chapter 6: The Flow of Food – Preparation
Chapter 7: The Flow of Food – Service
· Topic 5: Management Systems, Facilities & Pest Control
Chapter 8: Food Safety Management Systems
Chapter 9: Safe Facilities and Pest Management
· Topic 6: Cleaning, Sanitizing & Comprehensive Review
Chapter 10: Cleaning and Sanitizing
Comprehensive Review
· Topic 7: Final Review & Certification Exam
ServSafe Food Protection Manager Certification Exam (Administered)
Learner Outcomes
Upon successful completion of this course, participants will understand essential food safety principles and regulatory requirements for safe food handling in commercial environments. Learners will demonstrate knowledge of proper hygiene practices, time and temperature controls, cross-contamination prevention, cleaning and sanitizing procedures, and methods for responding to food safety hazards. This course prepares participants to successfully complete the ServSafe Food Protection Manager Certification Exam, equipping them with the skills necessary to manage food safety systems and ensure compliance with local, state, and federal regulations.Notes
Required Course Materials
This course is based on the National Restaurant Association’s ServSafe® Food Manager training program.
Students are required to purchase:
ServSafe Coursebook, 8th Edition (Softcover) with Online Exam Voucher
Available through the Central Piedmont Bookstore.
The exam voucher included with the textbook provides access to the ServSafe Food Protection Manager Certification Exam, which will be administered on the final day of class.
Estimated Textbook & Exam Voucher Cost: $122.50
Course Fee: $125.00
Students should purchase materials prior to the first class meeting.