Why! Enroll into ServSafe® Certification?
Thanks for considering ServSafe Training
ServSafe® is oldest and most widely respected food safety training program
food service professionals.
Comprehensive program that provides entry level participants and seasoned
re-certifying with current knowledge required to safely prepare,
ensuring foods being served are safe to consume.
Key to food safety begins
with purchasing best practices,
managers are knowledgeable
today’s global market.
Management requires visual awareness controlling potential Biological,
Physical and Chemical contamination throughout entire flow of food during production.
Spirit of keeping informed, google www.FDA.gov and www.USDA.gov
web sites often to remain abreast of current food recalls, cautionary items, guidance within our massive global market
Upon successful passing grade with 75%, student will self-download or receive within two weeks from proctor
an authentic ServSafe Certification certificate is valid for five years from exam date.
ServSafe Training with Certification exam consist of one
nine hour day
six hours class time, two or three short breaks,
half hour lunch period,
remaining two hours to complete
ninety questions multiple choice examination
Save a few $$$$
Browse Courses and Resources tab find
class options offered at lower price with Instructor/proctor
fees only $99.00pp
Decision is yours on choice of book to self-purchase either ServSafe®
Manager Book or Coursebook, perhaps you have older version book,
borrow a book, self-purchase exam answer sheet or
purchase session with book and answer sheet included.
ServSafe "Flow of Food"
ServSafe® sessions emphasize importance to prevent foodborne illness
and ultimately an outbreak.
Focusing specifically on contaminates, personal hygiene, pathogens,
and “flow of food” throughout day
Positive attitudes and cleanliness is priority, along with related food-handling
management and associates are receiving continual
education through in-service sessions
Flow of Food Snippets:
Purchasing, food safety begins with purchasing; be aware of products
from trusted reputable distributors
Receiving, is greatest concern your first line of defense, receiver
must be trained and
qualified to inspect,
accept or reject product
at point of entry
Storing, Storage has its own set of concerns, foods must be
kept secure in either dry,
temperature to maintain best quality.
Preparation, “Keep it HOT” or “Keep it COLD” most important task,
remove small quantities
of foods during production phase to complete
task and return products to storage source.
Cooking, Constantly monitor food throughout cooking process and when
utilize corrective action to fullest level.
Never serve undercooked products regardless of pressures instilled upon you.
Holding, Always maintain allowable food temperatures while holding
hot or cold foods
Stir foods constantly to maintain proper internal food temperatures.
Keep lids on service pans.
Cooling, use stringent two step method of cooling hot food from
within two hours and from
70 degrees to 41 degrees
in four hours.
This cooling stage if firm and only adjusted by the FDA, CFP or local/state regulatory.
Reheating, When removing food from cold source only take out enough
required for service.
Reheat food to 165 degrees within two hours; should you not succeed
within two hours
food must be discarded.
Serving, Remember dining with a significant other is an experience and no one should become ill
Personal hygiene, cross contamination can severely affect dining service;
should wear clean attire, hair restraints, little makeup
and no excessive jewelry.
Food for Thought
Training to Excel, Owner Norm Milot, Certified Instructor
and Registered Proctor,
has experience and qualifications
to assist Food Service and Food Retail Professionals
through self-development classes and related industry resources;
team member and front and back of house
associates at all levels through
and individual advancement.
Training to Excel, owner instructor & proctor
Norm Milot, a super senior; has provided
ServSafe® training since 2003
and food safety
since day one during active
professional management years
Norm has provided food safety training to
thousands of culinary
safety interested individuals
Norm creates an excellent relaxed, stress free
PowerPoint presentation, open class
resulting in great test scores
ServSafe and HACCP Seven Science Based Principles
Follows identical Flow of Food path noted above
HACCP no longer in ServSafe Manager Book only Coursbook
- Conduct a hazard analysis.
- Determine critical control points.
- Establish critical limits.
- Establish monitoring procedures.
- Identify corrective actions.
- Verify that system works.
- Establish record keeping and documentation.
Food Service and Food Retail Sessions
- ServSafe® Certification.
- Food Handler Sessions.
- ServSafe® Retreat.
- Proctoring Service.
Resources and Workshops
- Self-Development Resources.
- Waiter and Waitress Dining Service Workshops
- Front and Back of House In-Service Training Workshops at Client's Business Site.
- Pre-Regulatory Board of Health On-Site Inspection Audit.
- Consultant Services.
Class information email:
firstname.lastname@example.org or email@example.com
© Training To Excel - Norm Milot. ServSafe logo used with permission. 2015