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ServSafe® Food Safety Training
and Certification Program




It is estimated that 76 million people are sickened every year by food-related illness in the United States. Are you confident that the food you’re serving in your tribal schools, elder care programs, day care centers, health care facilities, restaurants and casinos is safe? Federal, state and local governments have stringent requirements regarding food safety management. Falmouth’s ServSafe® Food Safety Training and Certification will provide you with excellent training and exam preparation accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). Falmouth’s ServSafe® Food Protection Manager Certification Exam is valid, reliable and legally defensible.

During this program, you’ll learn the functions and processes needed to manage any tribal food service facility with the highest sanitation standards. Prevent bad publicity and lawsuits caused by foodborne illness. Increase customer satisfaction because of your attention to food safety. Register today.

Included with your registration fee is the ServSafe Essentials Fifth Edition textbook and the ServSafe® Certification Exam fee.To successfully complete the exam, you will need to be able to read at or above a 9th grade reading level and follow instructions for using a Scantron test. If you are not familiar with Scantron tests, please let us know in advance.

T O P I C S   I N C L U D E
Providing Safe Food
  • Foodborne illness
  • Preventing foodborne illness
The Microworld and Contamination
  • Pathogens
  • Viruses
  • Bacteria
  • Parasites
  • Fungi
  • Biological toxins
  • Food allergens
Contamination and Food Allergens
  • Contamination
  • Food allergens
  The Safe Food Handler
  • How foodhandlers can contaminate food
  • A good personal hygiene program
The Flow of Food
  • Hazards in the flow of food
  • Monitoring time and temperature
  • General purchasing and receiving principles
  • Storing
  • Preparation
  • Cooking, cooling and reheating
  • Holding and serving food
Food Safety Management Systems
  • Designing a sanitary operation
  • Interior requirements for a sanitary operation
  • Cleaning, dishwashing and sanitizing in the operation
  • Integrated Pest Management (IPM)
  • Crisis management
Food Safety Regulations
  • Government regulation of food service operations
  • Inspections
  • Food safety training for staff

*Topics subject to change.

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