About this Event
Pillars of Food Safety facilitates the ServSafe Manager Class with Exam through out the State of California and is open to any group who would like onsite training and exam administration.
About the Class....
The ServSafe® Class is based on the ServSafe® Manager Book 7th edition with FDA Food Code updates. A five hour fast paced comprehensive powerpoint presentation delivers 10 chapters of relevant food safety material quickly. Understand the 5 common risk factors that cause food to become contaminated and how to protect from serving contaminated food that causes food borne illness. Learn how and why exposing food to the danger zone creates unsafe food. Learn the minimum internal cooking temperatures of food and how to protect food from the Danger Zone temperature range. Learn and understand how you can use the Hazard Analysis Critical Control Point active management system to help you prevent food borne illness.
About the Exam....
Exam is administered by a Live, in person Proctor using the online version. The exam is 90 questions all multiple choice. Results and certificates are delivered immediately following the exam.
How To Register
Use the registration panel above to complete registration for your group. Registration deadline is 9 business days before exam day but we are known to appear with only 24 hours notice. Choose your tier. Use one tier for your whole group and select the total number of examinees in your group. Each tier has a set minimum. Minimum 2 , minimum 4, or minimum 8 up to 20 persons. Fit your group into the correct minimum tier for the best pricing.
Where can I contact the organizer with any questions?
Is my registration/ticket transferrable?
Yes. You must inform the organizer you would like to make a change.
Can I update my registration information?
Yes. Please provide all the information requested at the time of registration, if you can not you must inform the organizer you would like to make a change.
Do I have to bring my printed ticket to the event?
No. Your printed ticket contains other printed information, terms and conditions.Please read it.
What is the refund policy? Sorry, no refunds.
The name on the registration/ticket doesn't match the attendee. Is that okay?
No, The person attending needs to be named on the registration ticket. The registration is for the attendee who needs to take the exam. The Examination Proctor validates identity of all examinees.
Complete Food Manager Training and Certification Exam online in one day.
Accept no substitute. ServSafe® is a registered trademark of the National Restaurant Association Educational foundation, and used under license by National Restaurant Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.
ServSafe® is the preferred food safety certification program in the U.S. and is recognized world wide as a leader educating food safety and the prevention of food borne illness.
Agenda
🕑: 09:00 AM - 09:30 AM
Chapter 1 - Providing Safe Food
Info: How Food Borne Illnesses occur, Keeping food safe.
🕑: 09:30 AM - 10:30 AM
Chapter 2 - Forms of Contamination
Info: 3 Types of Contaminants, Food Borne Illnesses Toxins in Food, Deliberate Contamination of Food, Responding to a Food Borne Illness Outbreak, Food Allergens
🕑: 10:30 AM - 10:45 AM
BREAK
🕑: 10:45 AM - 11:05 AM
Chapter 3 - The Safe Food Handler
Info: How Food Handlers can contaminate. Good Personal Hygiene.
🕑: 11:05 AM - 11:25 AM
Chapter 4 - The Flow of Food: An Introduction
Info: Hazards in the Flow of Food. Monitoring Time and Temperature.
🕑: 11:25 AM - 11:50 AM
Chapter 5 - The Flow of Food: Purchasing, Receiving and Storage
Info: General purchasing, receiving and storing principles.
🕑: 11:50 AM - 12:25 PM
BREAK - for lunch
🕑: 12:30 PM - 12:45 PM
Chapter 6 - The Flow of Food: Preparation
Info: Preparation. Cooking Food. Active Cooling and Reheating food.
🕑: 12:45 PM - 01:05 PM
Chapter 7 - The Flow of Food: Service
Info: Holding Food. Serving Food.
🕑: 01:05 PM - 01:25 PM
Chapter 8 - Food Safety Management Systems
Info: The 7 Principles of Hazard Analysis Critical Control Point. HACCP at Retail.
🕑: 01:25 PM - 01:40 PM
Chapter 9 - Safe Facilities and Pest Management
Info: Interior Requirements for a Safe Operation. Emergencies That Affect the Facility. Pest Management
🕑: 01:40 PM - 02:00 PM
Chapter 10 - Cleaning and Sanitizing
Info: Cleaning and Sanitizing. Dishwashing. Cleaning and Sanitizing in the Operation.
🕑: 02:15 PM - 04:30 PM
EXAM SESSION
Info: 90 question exam utilizing the online version. Administered in person by Exam Proctor. 60 minute timed exam limit. Review of exam results. Accessing and Managing Certificate.
Event Venue & Nearby Stays
EVENT IS ON SITE AT YOUR MEETING PLACE, choose your location from options during registration..., San Francisco, United States
USD 60.44 to USD 203.94
