Course Description

Hi there and welcome to the ServSafe Manager Food Safety Certification Class and Exam!

  My name is Celeste and I’ll be your instructor for this course.  In this course, you will learn all the important rules to follow to ensure that the food  you serve to your customers in the restaurant, food trucks, or whatever type of food business you have, are protected and safe from foodborne illnesses. 

In addition, this class will  prepare you to take your ServSafe Manager Food Safety Certification Exam.   We have tried to make your experience as interactive as possible.  Here are some of the activities you will do:

•Watch  presentations and videos

•Complete games and practice test taking with our quizzes

•Print out our Study Guide – it’s great for notetaking

•Ask questions through the Ask Your Questions -   I will respond within 24 hours

•Take multiple sample full exams similar to the ServSafe exam. 

I hope you will take advantage of all these available tools.   The class will take about 4 hours.  You can start and comeback as you wish and you will be able to see where you left off.

The Exam:  You will be given one closed book exam.  The exams are 2 hours, however most people take about 1 hour and 20 minutes. To receive your ServSafe Manager Food Safety Certificate you must score 70% on the exam.  The certifications are good for 5 years and you will receive your certificate by email.   Taking this course is not the certification test.  It is only to prepare you to do your best. 

Within 24 hour of your purchase, you will receive an email with a code and directions to take your online exam. The exam is available on-line by Proctor U in English, Spanish, and Chinese. The proctor only speaks English.  You can schedule the exam at a time that is convenient to you.    

Important:  You must have a computer with a  webcam, speaker, and microphone.  It must be a laptop or a computer to take the exam.  Tablets and mobile are not supported.  This is required to take the online proctored exam.  

Test your equipment here:  https://go.proctoru.com/testitout

If your computer is not compatible.  You can visit a library, borrow someone’s computer, or contact me and we can find an alternative proctor.   

You can contact me at [email protected] for questions. 

Curriculum

  • 1

    Welcome to the course!

    • Meet the Instructor

    • Student Entry Survey

    • Downloadable Study Guide - Print or Read
  • 2

    Chapter 1 Keeping Food Safe

    • Chapter 1 Introduction To Foodborne Illnesses

    • Food borne Illness

    • Introduction to Food Safety

    • High Costs of Foodborne Illnesses

    • How Foods Become Contaminated

    • Agencies Responsible for Preventing Foodborne Illness

    • Chapter 1 Quiz
  • 3

    Chapter 2 How Contamination Happens

    • Chapter 2 Introduction

    • How Contamination Happens

    • Biological: Viruses and Bacteria

    • Biological: Other Types

    • Two More Bacterias

    • Match Three Game

    • Chemical Contamination

    • Physical and Deliberate Contamination

    • Responding to Outbreaks

    • Allergens

    • Chapter 2 Quiz

    • Chapter 2 - Questions for the Instructor
  • 4

    Chapter 3 The Safe Food Handler

    • Chapter 3 Introduction

    • Personal Hygiene

    • Personal Hygiene, Handwashing, and Glove Use

    • Handling Staff Illnesses

    • Chapter 3 Quiz
  • 5

    Chapter 4 Flow of Food

    • Chapter 4 Introduction

    • Preventing Cross Contamination

    • Preventing Temperature Abuse

    • Calibrating Thermometers

    • Chapter 4 Quiz

    • Chapter 4 - Questions for the Instructor
  • 6

    Chapter 5 The Safe Food Handler

    • Chapter 5 Introduction

    • Purchasing and Receiving

    • Dating and Labeling

    • Safe Storage

    • Chapter 5 Quiz

    • Chapter 5 Question for the Instructor
  • 7

    Chapter 6 Flow of Food: Preparation

    • Chapter 6 Introduction

    • Presenting Food Honestly

    • Preparation, Cooking, and Serving Video

    • Preparation Temperatures

    • Special Requirements

    • Thawing, Cooling, Reheating Final

    • Chapter 6 Quiz

    • Chapter 6 Questions for the Instructor
  • 8

    Chapter 7 Flow of Food: Serving

    • Chapter 7 Introduction

    • Service Rules

    • Self Service

    • Off Site Service

    • Chapter 7 Quiz

    • Chapter 7 Questions for the Instructor
  • 9

    Chapter 8 Food Safety and Management Systems

    • Chapter 8 Food Safety and Management Systems

    • Active Management Control

    • HACCP

    • Chapter 8 Quiz

    • Chapter 8 Questions for the Instructor
  • 10

    Chapter 9 Safe Facilities and Pest Control

    • Chapter 9 Introduction

    • Safe Facilities

    • Handwashing Stations

    • Water and Plumbing

    • Pest Control

    • Eminent Health Hazards

    • Chapter 9 Quiz

    • Chapter 9 Question for the Instructor
  • 11

    Chapter 10 Cleaning and Sanitizing

    • Chapter 10 Introduction

    • How to Clean and Sanitize

    • Dishwashing

    • Chemical Use

    • Master Cleaning Chart

    • Chapter 10 Quiz

    • Chapter 10 Questions for the Instructor
  • 12

    Testing and Next Steps

    • The Test

    • Overall Course Survey

FREQUENTLY ASKED QUESTIONS

  • Will I receive certification once the course is finished?

    No, to receive the ServSafe certification, you will need to pass the ServSafe Manager exam with a score of 70%. This class will prepare you for the exam.

  • How Long does the Certification lasts?

    When you receive a passing score, you will be emailed a ServSafe certificate that is good for 5 years.

  • Who can enroll in our course?

    Any individual can enroll in our ServSafe Manager Food Safety Training course.

  • Do you have the course in Spanish?

    Yes, we offer a similar course in Spanish. You can take the ServSafe Manager Food Safety Exam or a Prometric test which is a little easier. https://www.restaurantsuccesscenter.com/online-manager-food-safety

Celeste Young-Ramos

Celeste is a registered ServSafe Instructor and Proctor who has taught hundreds of food service enthusiasts just like you. She has over 30 years of operations, Human Resources, and training experience with a national family restaurant chain leading their regional teams. “My goal is to give you all the knowledge I have in food safety and prepare you as much as possible to pass your exam. My mission is your success!”