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.