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.
| Course Category | Food Safety & Management, Business |
| Course Type | Online Learning |
| Course Qualification | CPD Certificate |
| Course Duration | 1.5-3 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | In This Free Course, You Will Learn How To • Indicate the most common mistakes concerned with food handling • Define the three categories of food contamination • Outline the hallmarks of physical and chemical contamination of food • Recognize FDA's strategy to prevent bacterial growth in food • Describe the four methods of thawing the food • Identify the age groups that are the most vulnerable to harbor food-borne illnesses • Discuss the importance of ServSafe Food Manager certification and its exam • Explain the significant challenges and dangers associated with food safety • Distinguish between different types of bacterial food contamination based on organisms • State how food managers should receive and/or reject food deliveries • Outline the methods to safely prepare and cook produce, eggs, egg dishes, and dishes containing ice |
| Course Code | 885 |
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