ServSafe® Food Protection Manager Certification
Class Syllabus


Course Description: The course describes physical, chemical and biological contaminants, risk factors  and unsafe practices that can cause foodborne illnesses and how to prevent them. The participants will learn about the importance of serving safe food and the cost of unsafe food. The course also explains active managerial control and Hazard Analysis Critical Control Point (HACCP). This knowledge  prepares the participants  to take the test for the National Restaurant Association's ServSafe® Food Protection Manager Certification.
Date:  To be determined
Course Location: To be determined
Instructor: Alexander Kashef, B.S. in Geology, M.S. in Environmental Science, Post Graduate Certificate in GIS, Post Graduate Work in Biology, Certified ServSafe® Instructor & Registered ServSafe® Examination Proctor, and Registered ServSafe® Food Handler Instructor.
Instructor Contact:
Recomended Material:
The National Restaurant Association Educational Foundation (Please see the link below.)
Course Requirement:
The requirement for this course and the examinee is explained in the ServSafe Food Protection Manager Certification Examination Examinee Handbook (Please see link below.). The Examination has 90 multiple-choice questions and the passing score is 75 percent or better.
Course Objectives:
The participants will acquire knowledge  to develop a management system to prevent foodborne illnesses by actively controlling risks and hazards through the entire flow of food  from purchasing, receiving, storing, preparing and cooking to cooling, holding, reheating and  serving.
Upon completion of the course the participants will learn:
- To recognize the importance of food safety
- To define foodborne illnesses, how they occur and  how to prevent them
- To differentiate biological, chemical, and physical contaminants
- To recognize foodborne illness risk factors
- To respond to a foodborne-illness outbreak
- To understand the enormous cost of unsafe food
- To develop good personal hygiene, training, and monitoring programs
- To recognize the governmental agencies involved in food safety
- To understand the challenges to food safety
- To identify food requiring time and temperature control for safety (TCS foods)
- To recognize high-risk population and the importance of food safety
- To understand food allergens and food defense
- To use correct kinds of thermometers
- To differentiate steps in the flow of food  
- To understand the  importance of purchasing from approved, reputable suppliers
- To use criteria to accept or reject food and how to label food
- To prevent time-temperature abuse  and cross-contaminations through the flow of food
- To develop food safety management systems
- To recognize the importance of safe facility and pest management in food safety
- To differentiate between cleaning and sanitizing

Participants Learning Outcomes:
Taking this course,  passing the test and receiving the ServSafe Food Protection Manager Certificate  validates you as a credible professional manager in food protection. This nationally recognized and prestigious certificate authenticates that you understand and recognize the critical role of food safety not just in your establishment but in society in general.

Course Outline:

Time Topics Activities
8:00 A.M. - 9:30 A.M.
Importance of Food Safety - Forms of Contaminants
Lecture-Handout-Quiz-PowerPoint Presentation
9:30 A.M. - 9:45 A.M.
9:45 A.M. - 11:30 A.M.
Food Handling - Flow of Food: From Purchasing to Serving
11:30 A. M.- 12:30 P.M.
Lunch Break
12:30 P.M. - 1:30 P.M.
Food Safety Management Systems
Lecture-Handout-Quiz-PowerPoint Presentation
1:30 P.M. - 1:45 P.M.
1:45 P.M. - 2:45 P.M.
Safe Facilities-Pest Control-Cleaning and Sanitizing- Review
Lecture-Handout-Quiz-PowerPoint Presentation
2:45 P.M. - 3:00 P.M.
3:00 P.M. - 5:00 P.M.
Please go to ServSafe.ComTo learn more about the test, please go to ServSafe examinee handbook.
the Handbook