Learning Outcomes

What Is the ServSafe Food Manager Exam?

Understanding Food Contamination

Responding to Foodborne Dangers

Main Challenges for Food Safety Managers

Food Purchasing, Receiving and Preparing Dishes Safely

Sample Examination Questions

Lesson Summary

This module will teach you the essential aspects of working as a food safety manager. You will learn about different foodborne illnesses, types of food contamination, and methods to prepare specific food items. You will also learn about how to receive or reject food deliveries. Lastly, some sample questions of ServSafe exam are also included.

Fundamentals of Serving Safe for Managers - Assessment

This FREE online course covers safe food handling essentials, empowering you to become a certified pro.

Fundamentals of Serving Safe for Managers

The official ServSafe food manager certification exam is conducted for those interested in becoming food safety managers. This exam gauges their depth of knowledge on different subject matters, such as food-borne illnesses, food contamination, and management of food deliveries. This short course presents an initial idea of what this certification exam looks like and how you should prepare for and embark on this rewarding career path.

Food safety managers are responsible for ensuring that the integrity of every food item served within their establishment remains safe and healthy for their customers. This also means that it is their responsibility to check the food received at their establishment and cooked and the workers working under their supervision. Combined, these factors make this profession highly challenging. To ensure that only competent people work in this profession, examinations like ServSave certification are conducted.
In this course, L&amp;D experts have included all the essential content about the ServSafe certification examination intended only for food safety managers. The central portion of this course discusses topics such as foodborne illnesses, types of pathogens, and workers’ well-being. The course also examines the correct methods to safely and properly prepare produce, eggs and egg dishes, and ice-related dishes safely and adequately. Different methods of thawing are also listed within the course.
Moreover, this course's fourth topic covers ways to use which food managers should accept and reject food deliveries. The developers have also added a separate topic containing sample examination questions and their brief explanations. By going through that topic, students will rightly understand the tone and language of the ServSafe Certification Exam for food safety professionals.

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Introduction to the Catering Industry

Food safety in the Catering Industry

FATTOM and the 4C’s in Catering

Terms and Definitions

This module introduces the learner to the catering industry, its significance and its different types; along with the importance of food safety to this industry. The key factors and practices that affect the safety of foods prepared and handled during catering are also discussed.

What is HACCP?

HACCP Prerequisite Programs (Part 1)

HACCP Prerequisite Programs (Part 2)

HACCP Prerequisite Programs (Part 3)

HACCP Prerequisite Programs (Part 4)

In this module, you will be introduced to the HACCP food safety system, its history and benefits. Learners will learn about the prerequisite programs that have to be implemented before the application of HACCP such as establishment and facilities requirements, personal hygiene, cleaning , and the control of food preparation operations.

Step 1: Assemble the HACCP Team

Steps 2 & 3: The Product Description and It's intended Use

Steps 4 & 5: The Flow Diagram and On-Site Confirmation

In this module, learners will be introduced to the five preliminary steps that are the foundation of HACCP implementation. Learners will also gain knowledge on how to form the HACCP team, describe products and their intended use, and how to construct a flow diagram and perform an on-site conformation.

The Seven Principles of HACCP (Part 1)

The Seven Principles of HACCP (Part 2)

The Seven Principles of HACCP (Part 3)

This module provides the learner with extensive details about the seven principles of HACCP that have to be applied, along with practical activities on how to implement these principles in the catering industry and how to establish a HACCP worksheet.

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In this free online course, learn how to implement the HACCP Food Safety System in your catering establishment.

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Introduction to ISO 45001:2018 OH&SMS

Publication of ISO 45001:2018

Important Terminology in ISO 45001:2018

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Leadership and Organizational Context

Managing Risk: Opportunities and Support Functions

Operational Controls and Emergency Responses

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Monitoring, Measurement and Analysis

Internal Audits and Management Reviews

Continuous Improvement

Learn more about monitoring, measurement and analysis related to ISO 45001:2018;  as well as how to carry out successful internal audits and management reviews; and implement Continuous Improvement.

ISO 45001:2018 Course Assessment

Start this free online course about ISO 45001:2018 - Principles of Occupational Health and Safety Management Systems.

ISO 45001:2018 - Principles of Occupational Health and Safety Management Systems

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History of ISO 9001 Revisions

Process Approach And PDCA Cycle

Context Of Organization And Risk Based Thinking

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Clauses on Planning of the Quality Management System

Clauses on the Operation of the Quality Management System

Clauses on the Check & Act of the Quality Management System

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Organization Knowledge

Internal Auditing

Management Review

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ISO 9001:2015 - Quality Management System (QMS) - Course Assessment

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ISO 9001:2015 - Quality Management System (QMS)

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Introduction to HIPAA

HIPAA Security Rules

Penalties for Non-Compliance

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Fundamentals of HIPAA Law and Its Privacy Rules - Course Assessment

Harness the significance of modern healthcare administrators and privacy officers with this free online course.

Fundamentals of HIPAA Law and Its Privacy Rules

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Quality Management System of Medical Devices' Suppliers and Manufacturers

ISO 13485:2016 Important Terminologies

Publication of ISO 13485:2016 and Context of Publication

This module explains the existing relevant standards and regulation for medical devices' industry and enlightens the revision of ISO 13485. It also presents some important terminologies with related definitions as defined by ISO 13485; which are arranged in separate groups. It also covers the comparison of ISO 13485 to FDA 21 CFR Part 820. All mandatory documents required by different clauses of the ISO 13485:2016 standard are also enumerated in this module along with its given clause reference.

Quality Management System Requirements

Management Responsibility and Resource Management

Product Realization – Planning to Design and Development

Product Realization – Purchasing and Production

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Monitoring and Measurement

Control of Non-Conforming Product

Analysis and Improvement

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ISO 13485:2016 - Quality Management Systems for Medical Devices

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Introduction to International Standards for Auditing

How to Conduct Auditing

Competence and Elements of ISO 9001:2015

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Introduction to OSHA 10 Certificate Program

Workplace Safety and Employee Rights

OSHA Personal Protective Equipment (PPE)

Emergency Action Plan & Electrical Safety

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Fundamentals of OSHA 10 Program for Industries - Course Assessment

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