ServSafe for Managers: General Principles of Safe Food Handling and Safety for Managers

Food Safety

Contact Hours:

8 Hours

Office Hours:

To be announced

Resource:

Dr. Felipe González

Media:

Completely online

Technological Requirement:

Internet connection and access to the Articulate learning platform

Course Description:

This course aims to prepare managers for safe food handling and safety in food service operations. Through a combination of theoretical modules, practical exercises, and supporting videos, participants will develop the skills necessary to identify food hazards, implement preventive measures, and ensure food safety according to the standards established by ServSafe and the NRA.

General Objective:

To provide participants with essential knowledge for safe food management, including preventing foodborne illnesses, managing contaminants, and implementing corrective measures based on best practices.

Specific Objectives:

  • Identify the main risks associated with food handling.
  • Describe preventive measures to avoid cross-contamination and foodborne illnesses.
  • Apply FATTOM principles to control pathogen growth.
  • Implement safe practices in food storage and preparation.
  • Evaluate the hygiene and cleanliness conditions in the facility.
  • Prepare participants to pass the ServSafe certification exam.
  • Provide participants with essential knowledge for safe food management, including foodborne illness prevention, contaminant management, and the implementation of corrective measures based on best practices.

Distribution of Thematic Content:

The course is divided into 4 modules, each lasting 2 hours:

Module 1: Introduction to Food Safety

  • Chapter 1: Maintaining Food Safety
  • Chapter 2: Understanding the Microworld
  • Chapter 3: Contamination, Food Allergens, and Foodborne Illness
  • Chapter 4: Safe Food Handling

Module 2: Food Path Control

  • Chapter 5: The Food Journey: Introduction
  • Chapter 6: Purchasing and Receiving
  • Chapter 7: Storage
  • Chapter 8: Preparation

Module 3: Temperature Control and Service Management

  • Chapter 9: Service
  • Chapter 10: Transportation and Catering Safety
  • Chapter 11: Cleaning and Disinfection
  • Chapter 12: Integrated Pest Management

Module 4: Final Reviews and Certification

  • Chapter 13: Food Emergency Response
  • Chapter 14: Facility Design and Maintenance
  • Chapter 15: General Review and Certification Exam Preparation
  • Final Review: Mock Exam

Educational Strategies:

  • Interactive presentations and explanatory videos.
  • Use of real-life examples.
  • Discussion forums to answer questions and reinforce concepts.
  • Formative assessments and mock exams.

Learning Activities:

  • Viewing of six (6) videos, each no longer than 7 minutes:
    • Welcome to the course video.
    • Introductory video for each module (1 to 4).
    • Closing video for preparation for the final exam.
  • Participation in practical activities related to each module.
  • Completion of quizzes at the end of each module.
  • Review and discussion of common ServSafe exam questions.

Workshop Procedures:

  • Reading material.
  • Answering interactive questions on the Articulate platform.
  • Exam preparation through simulations designed to assess skills.

Bibliographic References:

  • National Restaurant Association (2023). ServSafe Coursebook, 8th Edition.
  • Food and Drug Administration (FDA). Food Code 2023.
  • Centers for Disease Control and Prevention (CDC). Guidelines for Foodborne Illness Prevention.