ServSafe Manager Certification

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Course Description

Chapter:

  1. Providing Safe Food
  2. Forms of Contamination
  3. The Safe Food Handler
  4. The Flow of Food: An Introduction
  5. The Flow of Food: Purchasing, Receiving & Storage
  6. The Flow of Food: Preparation
  7. The Flow of Food: Service
  8. Food Safety Management Systems
  9. Safe Facilities & Pest Management
  10. Cleaning & Sanitizing
  11. Appendix: Review
  12. Exam

ServSafe Manager Certification Courses


Contact Barbara Ricci

Contemporary Garde Manger, LLC

Email: barbara@cgardemanger.com

Massachusetts, United States

Business Hours

Monday - Friday: 8am - 5pm

Saturday: By Appointment

Sunday: By Appointment