ServSafe Food Protection Manager Certification Program
Program Description
ServSafe Food Protection Manager Certification is the standard in food safety training and certifications. The program will assist the student with understanding how to keep food safe, contamination/allergens/foodborne illnesses; purchasing, receiving, storing, preparing and serving food; food safety management systems; safe facilities, equipment, cleaning, sanitizing, pest management, regulations and staff food safety.
The goal of the program is to prepare students to take and pass the ServSafe Food Protection Manager Certification Exam.
Course Content
Course Outline
- Foodborne illnesses
- How foodborne illnesses occur
- The food safety responsibilities of a manager
Course Outline
- Pathogens
- Bacteria
- Viruses
- Parasites
- Fungi
- Biological Toxins
Course Outline
- Physical and Chemical Contaminants
- The Deliberate Contamination of Food
- Food Allergens
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- Personal Hygiene and Contamination
- A Good Personal Hygiene Program
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- Hazards in the Flow of Food
- Monitoring Time and Temperature
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- Purchasing Considerations
- Receiving Considerations
- General Inspection Guidelines
- Inspecting Specific Types of Food
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- General Storage Guidelines
- Storing Specific Food
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- Preparation
- Cooking Food
- Cooling and Reheating Food
Course Outline
- Holding Food for Service
- Serving Food Safely
- Off-site Service
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- Food Safety Management Systems
- Active Managerial Control
- Crisis Management
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- Designing a Safe Operation
- Considerations for Other Areas of the Facility
- Equipment Selection
- Installing and Maintaining Kitchen Equipment
- Utilities
Course Outline
- Cleaning
- Sanitizing
- Dishwashing
- Cleaning the Premises
- Developing a Cleaning Program
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- Integrated Pest Management (IPM) Program
- Identifying Pests
- Working with a Pest Control Operator (PCO)
- Treatment
- Using and Storing Pesticides
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- Government Agencies Responsible for Preventing Foodborne Illness
- The Inspection Process
- Self-Inspections
- Voluntary Controls within the Industry
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- Training Staff
- Ways of Training
Course Outline
- ATTAIN Lab
Technical Standards for Admission, Promotion and Graduation
Technical Standards are non-academic criteria used in the admission, promotion and graduation of students. Technical Standards are published discipline specific essentials critical for the safe and reasonable practice of Culinary Arts.
- The ability to see details at close range (within a few feet).
- The ability to lift items up to 50lbs (pots, pans, produce)
- Communication
- The ability to listen to and understand information and ideas presented through spoken words and sentences.
- The ability to clearly communicate information and ideas by speaking so others will understand.
- The ability to read and understand information and ideas presented in writing
- Conceptual / Analytic
- The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g.:
- patterns of numbers, letters, words, pictures, mathematical operations).
- The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
- The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
- The ability to apply general rules to specific problems to produce answers that make sense.
- The ability to combine pieces of information to form general rules or conclusions (including finding a relationship among seemingly unrelated events).
- The ability to concentrate on a task over a period of time without being distracted.
- The ability to discriminate between different tastes and smells
- Manual Dexterity and Motor Skills
- The ability to perform all project or task set up procedures
- The ability to operate/utilize all tools/utensils and or appliances required for a project/task
- Appropriate psychomotor skills, manual dexterity and motor ability to perform fine and gross motor skills which allow for effective and safe use of all tools, utensils and /or appliances
- Demonstrate respect and appropriate understanding of social interactions at a job site.
- Use appropriate language in a job situation.
- Demonstrate professionalism and courtesy when working with others.
U.S. Bureau of Labor Statistics Occupational Outlook Handbook
Chefs and Head Cooks
Summary¹
https://www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm
https://www.bls.gov/ooh/food-preparation-and-serving/home.htm
https://www.bls.gov/ooh/production/bakers.htm
Job Outlook¹
Employment of chefs and head cooks is projected to grow 15 percent from 2021 to 2031, much faster than the average for all occupations.
About 24,300 openings for chefs and head cooks are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.
¹Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, Chefs and Head Cooks, at https://www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm (visited January 18, 2023).
- Tuition-free learning*
- Books and supplies**
- Program certifications**
- NYS examination fees**
- Finger printing**
