Online Course Overview

The ServSafe^® Manager Certification Training Online Course, Fourth Edition provides the knowledge every food protection manager must know to keep food safe in an establishment.

The course content includes the 2005 FDA Food Code updates, as well as vital science-based information and industry best practices. The length of time it takes individuals to complete the training depends on variables such as their level of food safety knowledge and experience with computers.

The course is accepted in jurisdictions requiring up to 16 hours of training. Requirements may vary by jurisdiction.

The flow of the course is highly intuitive and allows users to move about freely while reviewing the concepts.

Other course highlights that will help enhance learning include:

• "Study Guides" with supplemental information in printable charts
• A bigger course screen allowing for larger photographic images
• Interactive exercises for practice in simulated real-life situations
• A bookmark feature that allows students to easily return to where they left off
• "Apply Your Knowledge" exercises to reinforce course content

If you would like immediate help setting up online training in your establishment, or if you have any questions on online training, please contact the NRAEF's Customer Support Department at (800) 765-2122 ext. 701.

Online Course Content

Providing Safe Food

• The Dangers and Prevention of Foodborne Illness
• Preventing Foodborne Illness
• How Food Becomes Unsafe
• The Food Safety Responsibilities of a Manager

The Microworld

• Microbial Contaminants
• Bacteria
• Viruses
• Parasites
• Fungi

Contamination, Food Allergens, and Foodborne Illness

• Types of Foodborne Contamination
• The Deliberate Contamination of Food
• Food Allergens

The Safe Foodhandler

• How Foodhandlers Can Contaminate Food
• Components of a Good Personal Hygiene Program
• Management's Role in a Personal Hygiene Program

The Flow of Food: An Introduction

• Preventing Cross-Contamination
• Time and Temperature Control
• Monitoring Time and Temperature

The Flow of Food: Purchasing and Receiving

• General Purchasing and Receiving Principles
• Receiving and Inspecting Food

The Flow of Food: Storage

• General Storage Guidelines
• Types of Storage

The Flow of Food: Preparation

• Thawing Food Properly
• Preparing Specific Food
• Cooking Guidelines
• Cooking Temperatures
• Cooling Food
• Reheating Food

The Flow of Food: Service

• Holding Food
• Serving Food Safely
• Off-site Service

Food Safety Management Systems

• Food Safety Programs
• Active Managerial Control
• HACCP
• Crisis Management

Sanitary Facilities and Pest Management

• Sanitary Facilities and Equipment
• Cleaning and Sanitizing
• Integrated Pest Management

Food Safety Regulation and Standards

• Government Regulatory System for Food
• The FDA Food Code
• The Inspection Process
• Self Inspections

Employee Food Safety Training

• Initial and Ongoing Employee Training
• Delivering Training
• Training Follow-Up
• Food Safety Certification