Overview
The ServSafe Food Handler course is designed to educate food service employees on the essential principles of food safety, proper hygiene, and safe food handling practices. This training ensures compliance with local, state, and federal food safety regulations while reducing the risk of foodborne illnesses.
Key Topics Covered:
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Basic food safety and hygiene best practices
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Proper handwashing and personal cleanliness
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Preventing cross-contamination and food allergies
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Time and temperature control for food safety
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Safe receiving, storing, preparing, and serving of food
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Cleaning and sanitizing procedures for a safe work environment
Course Features
- Lectures 5
- Quiz 0
- Duration 1 day
- Skill level Beginner
- Language English
- Students 658
- Assessments Yes
Curriculum
Curriculum
- 6 Sections
- 5 Lessons
- 1 Day
- Module 1: Introduction to Food SafetyThis module lays the foundation for food safety by explaining its importance in the food service industry. Students will learn how poor food handling can lead to foodborne illnesses, legal consequences, and reputational damage for businesses. The section also covers the critical role food handlers play in maintaining safety standards. Key Topics: ✔ Why food safety matters ✔ Common foodborne pathogens (e.g., Salmonella, E. coli) ✔ Legal and financial risks of food safety violations1
- Module 2: Personal Hygiene & HealthProper hygiene is the first line of defense against contamination. This module teaches best practices for handwashing, glove use, and workplace attire. Students will also learn when to exclude sick employees from work to prevent outbreaks.1
- Module 3: Preventing Cross-ContaminationCross-contamination is a leading cause of foodborne illness. This module covers how to prevent it through proper storage, handling, and allergen management. Students will practice identifying contamination risks in real-world scenarios.1
- Module 4: Time & Temperature ControlTime and temperature abuse causes dangerous bacterial growth. Students will learn how to measure, record, and control temperatures during cooking, holding, cooling, and reheating.1
- Module 5: Cleaning & SanitizingNot all cleaning removes harmful bacteria. This module teaches the difference between cleaning, sanitizing, and disinfecting, along with proper techniques for dishes, surfaces, and equipment.1
- Final Assessment & CertificationStudents will test their knowledge with a 40-question exam based on real food handler responsibilities. Upon passing (75% or higher), they’ll earn a ServSafe Food Handler certificate valid for 2-3 years.0
FAQs
Requirements
- No Prerequisite
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