This ServSafe® Manager class presentation is designed for food service workers and managers with supervisory responsibilities. The presentation is based on the ServSafe® 7th Edition Manager Book. The topics covered in this presentation are personal hygiene, food borne illness, time and temperature...
for Food Managers Achieving First Time Certification 4-hr classroom training with a Certified ServSafe Instructor 1 Day In-person Course & Proctored ServSafe Exam Printable study guide updated to include the most recent FDA Food Code revisions ...
Discuss microwave cooking, and adding previously cooked food as an ingredient for another dish. * Talking Points: Using this slide, emphasize that managers must plan for time to allow food to thaw in refrigeration. * * * Talking Points: Review the importance of preventing cross-contamination and...