ServSafe

Overview

The ServSafe program helps prepare managers for the ServSafe Food Protection Manager Certification exam. Training covers these concepts:

• The Importance of Food Safety

• Good Personal Hygiene

• Time and Temperature Control

• Preventing Cross-Contamination

• Cleaning and Sanitizing

• Safe Food Preparation

• Receiving and Storing Food

• Methods of Thawing, Cooking, Cooling and Reheating Food

• HACCP (Hazard Analysis and Critical Control Points)

• Food Safety Regulations

Requirements

ServSafe Food Protection Manager Certification is required for all Fazoli's General Managers, and where required by local or state jurisdiction, other members of the management team. Regulatory requirements are available at www.servsafe.com, using the link below, or by contacting your local Health Department.

• Link: Food Safety Training Regulatory Requirements