NRAEF: e-Learning - ServSafe Manager Certification Training

The ServSafe Manager Certification Training Online Course, Third Edition will provide you with the knowledge every food protection manager must know to keep food safe in an establishment. The course content includes updates from the 2003 supplement to the 2001 FDA Food Code, as well as new science-based information and industry best practices. The length 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.

The flow of the course is very intuitive and allows you to move about freely as you review the concepts. Other course highlights that will help enhance your learning include:

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 Service Department at (800) 765-2122 ext. 701.

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
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 Principles
Inspecting Food

The Flow of Food: Storage
General Storage Guidelines
Types of Storage

The Flow of Food: Preparation
Handling Food
Thawing Food Properly
Preparing Specific Food
Cooking Guidelines
Cooking Temperatures
Cooling Food
Reheating Food

The Flow of Food: Service
Holding Food
Serving Food Safely
Types of Foodservice Operations

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

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

Food Safety Regulation and Standards
Government Regulatory System for Food
The Food Code
Foodservice Inspection Process

Additional Information Regarding ServSafe Course Content

Technical Specifications

PC/Compatible:

Hardware:
Pentium II processor or higher
Sound card and speakers enabled
Internet access - 56K modem or higher. (High-speed access is recommended.)
Compatible keyboard and mouse

Operating System and Software:
Internet Explorer 5.0 or higher with cookies enabled
Windows^® 98 or higher
Macromedia^® Shockwave plug-in installed
(http://sdc.shockwave.com/shockwave/download/)

Settings:
800x600 monitor capable of thousands of colors [high color (16-bit)] or higher, millions of colors recommended
Cookies enabled
Pop-up blockers disabled

Important Information for Customers using ServSafe Manager Certification Training Online Course, Third Edition, in Illinois

Important Information for Customers using ServSafe Manager Certification Training Online Course, Third Edition, in Mississippi

Upon completion of the ServSafe Manager Certification Training Online Course, Third Edition, the ServSafe Food Protection Manager Certification Examination must be proctored by an approved source in Mississippi. The approved proctoring sites in Mississippi are:

Corporate trainers must be approved by the Mississippi Department of Health before proctoring exams for their trainees.

Customers Using ServSafe Manager Certification Training Online Course, Third Edition, in Ohio

The online delivery format of the ServSafe Manager Certification Training Online Course, Third Edition must be approved for use, and does not meet the requirements for training in the state of OHIO at this time. However, the NRAEF is in the process of gaining acceptance of this training course in this states. Until further notice, the responsible state authority will not accept your certificate as meeting the requirements of the state if you have taken the online training course. If you reside in one the state mentioned please choose another ServSafe training format that meets your state's requirements.

Course Completion and Certification:

How to take the ServSafe Food Protection Manager Certification Examination

Proof of course completion
Some jurisdictions may require proof of training prior to taking the exam. Check the jurisdictional summaries for more information or contact your local health department. Proof could include the Letter of Completion that can be printed once the course and the Post-Test are completed.

Finding a test site and a proctor
The ServSafe Food Protection Manager Certification Examination is available in print-based or online formats. Exams must be ordered and administered in a secure environment by a registered ServSafe proctor. You can find a proctor in four ways:

Your company (ask your manager or HR department if one is on staff)

Your State Restaurant Association (some offer proctored ServSafe examinations)

Your local health department

Registered ServSafe instructors who register through The Training Times (some offer proctored examinations in addition to classroom ServSafe training)

The price of the online course does not include exam costs.

Course Overview