The ServSafe® Food Safety Training and Certification Program The ServSafe® program delivers everyday food safety through extraordinary training. ServSafe® leads the way in providing the restaurant and foodservice industry with a current, comprehensive food safety training and certification program. Today the restaurant and foodservice industry workforce is more diverse than ever. Varied foodservice experience, English as a second language and busy schedules all impact food safety training. Plus, food safety is more complex. These growing challenges demand a new dimension in food safety training. And that’s the ServSafe program. Why is the ServSafe training and certification program the choice of our industry? Because the industry demands the highest standard in food safety training and certification. And the ServSafe training program has evolved to meet the industry’s most urgent food safety training challenges. It’s a program that brings food safety concepts to life, making them more engaging, increasing comprehension, and helping to lead to increased food safety application on the job. Furthermore, the ServSafe certification program is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP) and through the years has awarded more than 3 million ServSafe Food Protection Manager Certifications. You can feel safe knowing the ServSafe program is accepted in all 50 states. This makes it the certification the industry trusts. The ServSafe program is proud to be an industry partner with a full range of multicultural training and certification solutions to meet the needs of today’s diverse industry. Whether you need manager or employee training, traditional classroom instruction or online training, or whether you prefer written or online exams, the ServSafe program provides food safety training and certification solutions that fit everyone, from an independent operation to a nationwide franchise. ServSafe® Manager Classroom Training The ServSafe® Fifth Edition manager training materials combine best-in‑class instructional design with the most up-to-date food safety information, including the 2007 Supplement to the 2005 FDA Food Code, latest science-based information, and industry best practices. The ServSafe Coursebook, ServSafe Essentials, and ServSafe Manager Training Online Course help prepare managers for the ServSafe Food Protection Manager Certification Exam and keep food safe back in the operation. ServSafe Essentials, Fifth Edition Perfect for one- or two-day classroom training, the ServSafe Essentials, Fifth Edition is designed for today’s workforce. It builds upon an established track record of superior training and a heightened awareness of foodborne illness prevention with the latest scientific best practices and proven instructional design techniques. The new enhancements work together to improve training, lessen students’ intimidation, provide means for greater comprehension and better application, helping students to prepare for ANSI-CFP accredited exams and ultimately helping to protect the public from foodborne illness. Visit www.ServSafe.com/edition5 to view a sample chapter of ServSafe Essentials and learn 10 reasons why ServSafe is training for today’s workforce. English with exam answer sheet single ESX5 case of 16 ESX5CS single ES5 case of 16 ES5CS English with online exam voucher single ESV5 Spanish with exam answer sheet single ESX5SP Spanish text only single ES5SP Chinese with exam answer sheet single ESX5CH Korean with exam answer sheet* single ESX4KO English text only *Only available in Fourth Edition. ServSafe Coursebook, Fifth Edition Ideal for the academic setting, multiple-day training or individuals in need of more extensive food safety training, ServSafe Coursebook delivers comprehensive food safety training, helping students to prepare for ANSI-CFP accredited exams. Content in the ServSafe Coursebook goes beyond the principles found in ServSafe Essentials and adds greater depth and breadth of food safety practices, with expanded sections on food defense, high-risk populations, active managerial control, and crisis management, as well as a list of resources exclusive to ServSafe Coursebook. Makes an excellent reference tool for the operation. English with exam answer sheet English text only English with online exam voucher single CBX5 case of 12 CBX5CS single CB5 case of 12 CB5CS single CBV5 ServSafe® Manager Online Training The online course can be completed anytime and anywhere there’s an Internet connection allowing for more training and less disruption to busy days or shifts. It not only fits around your managers’ busy schedules, but it also reduces the travel time and costs associated with traditional training methods. ServSafe Manager Training Online Course, Fourth Edition This is the ideal training method for new and experienced managers that need food safety training to prepare for certification, recertification or to refresh their knowledge. The training course is accepted in jurisdictions requiring up to 16 hours of training. The bilingual feature allows the learner to switch between languages (English/Spanish) anytime during the course. English/Spanish SSMCT4 ServSafe Manager Training Online Course, Fifth Edition Available summer 2008, ServSafe will be introducing the newest edition of the manager training online course. The new course will have all of the great features and functions of the Fourth Edition and more. The course interface has been redesigned to make navigation more intuitive. It will also enhance the learner’s experience with more white space to make the course easier to follow; a course progress bar so the learner knows where they are at in the course and in the section; and captioning capabilities so learner’s can read along with the course. The activities have been modified and enhanced to place the learner into a situation, evaluate the situation and make appropriate decisions. The post-test has been enhanced to be a better indicator of how well learners will do on a certification exam by increasing the number of questions to 60 and by being written in the same style as the ServSafe Food Protection Manager Certification Exam. English/Spanish SSMCT5 ServSafe® Manager Certification The ServSafe® Food Protection Manager Certification Examination, accredited by the American National Standards Institute (ANSI)Conference for Food Protection (CFP), assesses the knowledge, skills, and abilities of managers in the foodservice industry. Upon successful completion of the ServSafe examination, you will receive your industry-recognized ServSafe Certificate and ServSafe Wallet Card! To learn more about the exam, visit www.ServSafe.com/help/certification. #0655 ServSafe Food Protection Manager Certification Examination Answer Sheet Purchase of the Examination Answer Sheet also includes administration, processing and the ServSafe Certificate upon successful completion of the examination. Only registered ServSafe Instructors or Proctors administering the examination may provide the examinations to examinees. Examinations are available in English, Spanish, Chinese, Korean, Japanese, French Canadian, and Large Print (English). Examination Answer Sheets available in English only. Examination Answer Sheet single SSEAS 10-pack SSEAS10 25-pack SSEAS25 ServSafe Food Protection Manager Certification Online Examination Voucher Purchase of the Online Examination Voucher includes administration, processing, the ServSafe Certificate and ServSafe Wallet Card upon successful completion of the examination. A Seat Registration Number that is a unique, one-time-use number is provided with purchase. It must be entered into the computer to begin the examination. Seat Registration Numbers may be purchased in voucher format or electronic (e-mail) format. Vouchers may be purchased separately or with purchase of the ServSafe Coursebook or ServSafe Essentials texts. The Online Examination must be administered by a Registered Online Examination Proctor. Before purchasing an Online Examination Voucher, contact your State Restaurant Association, local health department, or colleges to learn if proctored online exams are available in your area. Online Examination available in English, Spanish, and Chinese. The same product code is used for all languages. Seat registration number electronic format SSONLINEX voucher format SSEOC ServSafe Bandanna The ServSafe bandanna makes a great hair restraint, neckerchief, or give‑away during classroom instruction! The bandanna is 21” x 21”, white 50/50 cotton/poly blend fabric, imprinted with the ServSafe logo and sealed in a polybag (not returnable if bag is opened). Bandanna BAN ServSafe Lapel Pin The perfect way to reward staff who complete their food safety training. It also makes a great give-away or prize in the classroom. Lapel pin SSFLP ServSafe® Manager Instructor Tools The new ServSafe® Fifth Edition Program uses a blended learning approach to bring the most current and relevant information to life. Concepts are conveyed easier, better and faster allowing Instructors to deliver more content in less time. + + = LISTEN WATCH PRACTICE REMEMBER Lecture allows students to hear information. ServSafe videos show lessons in action. Activities help relate concepts to everyday experiences. Students retain lessons and apply knowledge on the job. ServSafe Instructor Deluxe CD-ROM and Toolkits, Fifth Edition To bring food safety to life, the ServSafe Fifth Edition Instructor Deluxe CD-ROM features a new Leader’s Guide with Video-Based and Activity-Based versions of the lesson plans. These guides are the road map for delivering effective, blended training in one- and two-day/extended training formats. Both Leader’s Guides facilitate each learner’s incoming knowledge, impart knowledge, build skill, and test outgoing knowledge. See opposite page for key features on the CD-ROM. ServSafe Instructor Complete Toolkit, English Includes Instructor Deluxe CD‑ROM, ServSafe Essentials and ServSafe Coursebook TLK5 ServSafe Instructor Essentials Toolkit, English with Instructor Deluxe CD-ROM and ServSafe Essentials TLK5ES ServSafe Instructor Deluxe CD-ROM, English IG5 ServSafe Instructor Deluxe CD-ROM, Spanish IG5SP ServSafe Instructor Basic CD-ROM, Fourth Edition The ServSafe Instructor Basic CD-ROM, Fourth Edition features a customizable Microsoft® PowerPoint® presentation and ServSafe Food Safety Showdown! Chinese ICD4CH Korean ICD4KO System Requirements for Instructor CD-ROMs • Intel® Pentium II® processor (350MHz or higher) with at least 128 MB RAM • Adobe® Reader 7.0 • Microsoft Windows® 2000, Windows XP, or Vista®, Microsoft PowerPoint® 2000 or higher • Projection system, sound card and speakers recommended for using Food Safety Showdown! game—interactive version. • CD-ROM drive Pentium is a registered trademark of Intel Corporation or its subsidiaries in the United States and other countries. Windows 2000, Windows XP, Vista, and PowerPoint are registered trademarks of Microsoft Corporation in the United States and other countries. Adobe Reader is a registered trademark of Adobe Systems, Inc. 10 Ways ServSafe® Instructor Materials bring lessons to life Instructor Deluxe CD-ROM 1 New Leader’s Guides provide options for delivering training • Video-Based Leader’s Guide blends activities and lecture with the ServSafe DVDs/videos allowing the Instructor to bring the kitchen into the classroom to visually convey key concepts. Please note the DVDs/videos are sold separately. • Activity-Based Leader’s Guide uses a series of 36 built-in activities in place of ServSafe videos to teach food safety concepts. Download a preview of each Leader’s Guide at www.ServSafe.com/Foodsafety/Overview/tools/ 2 Supplemental Microsoft® PowerPoint® Presentation covers food safety concepts that are not covered in the videos or activities. The PowerPoint presentation requires using either ServSafe DVDs or the activities to deliver the complete content. 3 Activities that engage students throughout the lessons. 4 Instructor Training Tips with teaching tips for adult learners, a schedule leading to the first day of class, and a training day checklist. 5 Food Safety Showdown! Games create an interactive, dynamic and fun way to review and reinforce key course content. Two versions are on the CD-ROM, each with different questions. 6 80-Question Diagnostic Pre-test with an Easy Grader Answer Key that helps learners focus on appropriate content prior to class. 7 40-Question Practice Exam helps test students. 8 Answer Keys for ServSafe Essentials and ServSafe Coursebook. 9 Quizzes test student’s knowledge at the end of every chapter. !0Case Studies and Real-world Stories make content relevant and show how much food safety matters. ServSafe® DVDs and Videos A powerful and convenient supplement to classroom training puts the latest in food safety into action. All DVDs and videos include both English and Spanish. • Complete Series (6 Videos, Approximately 124 minutes) Topic DVD VHS The ServSafe® Complete Food Safety DVD Provides the carrying and storage of all six titles in a single DVD case or on one videocassette per language. SDVDCOM SVHSCOM The ServSafe Complete Food Safety DVD Set Includes all six titles with each title on a single DVD or videocassette. SDVDSET SVHSSET All titles also sold separately. English and Spanish are packaged on one DVD or videocassette per title. Video 1: Introduction to Food Safety (Approximately 11 minutes) • Dangers and costs of foodborne illness, how food becomes unsafe and the keys to food safety Topic DVD VHS Video 1: ServSafe Introduction to Food Safety SDVD1 SVHS1 Video 2: Overview of Foodborne Microorganisms and Allergens (Approximately 24 minutes) • Conditions and types of food that support the growth of bacteria, viruses, parasites and fungi • Types of biological, chemical, and physical contaminants • Types of food allergens, the symptoms associated with them, and methods of prevention Topic DVD VHS Video 2: ServSafe Overview of Foodborne Microorganisms and Allergens SDVD2 SVHS2 Video 3: Personal Hygiene (Approximately 14 minutes) • How to wash hands properly and how to use gloves properly • Requirements for proper hand care, personal cleanliness and proper attire • Policies regarding eating, drinking, smoking, and chewing gum or tobacco in the operation • Requirements for reporting illness and injury Topic DVD VHS Video 3: ServSafe Personal Hygiene SDVD3 SVHS3 • Real-world scenarios bring students inside an operation without the need for actual equipment • Designed to deliver a consistent message on very complex tasks • An engaging mix of visual and audio learning appeals to all learning styles • Helps instructors decrease lecture time and add interest to classes • Developed by industry experts to deliver practical, relevant information • Menu-driven modules allow you to tailor the presentation to learners’ needs Video 4: Purchasing, Receiving, and Storage (Approximately 20 minutes) • How to prevent cross-contamination and control time and temperature • General guidelines for purchasing, receiving and inspecting, and storing food • Criteria for accepting and rejecting different types of food Topic DVD VHS Video 4: ServSafe Purchasing, Receiving, and Storage SDVD4 SVHS4 Video 5: Preparation, Cooking, and Serving (Approximately 18 minutes) • How to thaw, cook, cool, reheat, hold and serve food properly • How to prepare specific food Topic DVD VHS Video 5: ServSafe Preparation, Cooking, and Serving SDVD5 SVHS5 Video 6: Facilities, Cleaning and Sanitizing, and Pest Management (Approximately 37 minutes) • Requirements for interior flooring materials, handwashing stations, garbage disposal, water supply, plumbing, lighting, and ventilation • Difference between cleaning and sanitizing • Proper use of cleaning agents, methods of sanitizing, and dishwasher machine operation • How to clean and sanitize equipment using a three-compartment sink • How to store utensils, tableware, equipment, cleaning tools and hazardous materials • How to develop and implement an Integrated Pest Management program Topic DVD VHS Video 6: ServSafe Facilities, Cleaning and Sanitizing, and Pest Management SDVD6 SVHS6 ServSafe Starters™ Program ServSafe® recognizes that foodhandlers are critical to the success of food safety programs. Foodhandlers must understand food safety and their role in foodservice food safety programs. ServSafe Starters™ Employee Guide, Fifth Edition The ServSafe Starters™ Employee Guide was developed by industry experts that understand the challenges associated with training employees with a range of backgrounds and educational levels. The new Employee Guide was designed to easily integrate food safety training throughout existing onboarding programs with each section color-coded for easy reference. Section openers introduce key learning objectives and can be completed in 10 minutes or less. To help increase retention of food safety information, the Employee Guide uses color photography to help learners identify with the concepts being introduced. It has new visual cues, such as and , so learners can instantly identify right and wrong practices, and red emphasis on the words not and never to help prevent skimming over key concepts. Additional features include a comprehensive food safety assessment to measure whether employees have the minimum competency in food safety knowledge and a Certificate of Completion that can be filled out by the manager. ServSafe Starters Employee Guide is not intended for use as preparation for the ServSafe Food Protection Manager Certification Examination. English Spanish Chinese* single EG5 10-pack EG510 case of 50 EG550 single EG5SP 10-pack EG5SP10 case of 50 EG5SP50 single EG4CH *Only available in Fourth Edition. ServSafe Starters Employee E-Learning Solutions Available summer 2008, ServSafe will be launching ServSafe Starters Employee Online Training and ServSafe Starters Employee CD-ROM Training. These programs will be comprehensive solutions that deliver consistent food safety training to hourly employees. The E-Learning solutions will be designed to easily integrate food safety training throughout your existing onboarding program by covering five key areas: Basic Food Safety, Personal Hygiene, Cross-contamination and Allergens, Time and Temperature, and Cleaning and Sanitation. Additional features include a comprehensive food safety assessment to measure employees competency in food safety knowledge, a tracking system so managers can easily see who has completed assigned tasks, a Certificate of Completion that can be printed upon successful completion of the assessment, and a bilingual feature that allows the learner to switch between languages (English/Spanish) anytime during the course. Please check www.ServSafe.com for further information about these solutions. ServSafe Starters Employee E-Learning Solutions are not intended for use as preparation for the ServSafe Food Protection Manager Certification Examination. How to Get Started To put this effective manager training to work in your operation, follow these three easy steps. Step 1 Identify your training needs. • Determine what training your operation requires by reviewing your number of stores and shifts to ensure proper food safety practices are in place at every level throughout your operation, and across every location. • Verify the length of training mandated by company policy or state regulations. To check your state’s regulations, visit www.ServSafe.com/FoodSafety/regulations. Step 2 Choose the method of training. Choose classroom or online training to best suit your manager’s and operation’s needs. Traditional classroom training is led by an instructor. • Locate a ServSafe course. If you do not have a training department, visit the Class Locator at www.ServSafe.com/TrainingSearch.aspx or contact your State Restaurant Association, distributor, health department or local college. • Contact the ServSafe Instructor to register and learn what materials are required for class, either the ServSafe Coursebook or ServSafe Essentials textbook. Online course is completed without an instructor. • The online course covers the same information as the classroom course, and is self-directed, allowing it to be completed anytime, anywhere. • Purchase the online course at www.ServSafe.com. Step 3 Take the examination for certification. After completing the course, managers take the ServSafe Food Protection Manager Certification Exam either in paper-and-pencil or online format. • For traditional classroom training, the instructor will arrange to have a Registered ServSafe Proctor administer the exam at the end of the course. • For the online course, you will need to schedule either a paper-and pencil or online exam with a Registered ServSafe Proctor. Complete this step prior to starting your online course. To locate a proctor: Check to see if your operation has a Registered ServSafe Proctor. Or, if someone is interested in becoming a proctor, visit www.ServSafe.com/FoodSafety/instructors/become Visit the Class Locator to find ServSafe Instructors and/or Proctors in your area. Contact your State Restaurant Association, local health department or college with a culinary or hospitality program. Upon passing, examinees receive their ServSafe Certificate and matching wallet card. For pricing information, contact your State Restaurant Association, distributor, www.ServSafe.com, or NRA Solutions Customer Service Department at (800) SERVSAFE (1-800-737-8723), ext. 4. 175 W Jackson Blvd., Ste. 1500 Chicago IL 60604-2814 1.800.765.2122 www.restaurant.org | www.ServSafe.com ©2008 National Restaurant Association Educational Foundation. All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.