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Course Description

The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. Upon successful completion of the ANAB ASTM 2659 accredited Food Handler course and 40-question exam, the employee will receive a Certificate of Achievement from the National Restaurant Association that can be printed from a secure section of the ServSafe website.  The course comes with a workbook.

QUESTIONS?

Contact Holly Worth at (912) 538-3270 or hworth@southeasterntech.edu

Course Outline

  • Basic Food Safety:

    • Understanding the importance of food safety and the principles of hygiene.
    • Identifying common foodborne illnesses and their causes.
  • Personal Hygiene:

    • Proper handwashing techniques and when to wash hands.
    • The importance of clean clothing, grooming, and avoiding contamination.
  • Cross-Contamination Prevention:

    • Practices to prevent cross-contamination, including using separate utensils and cutting boards for raw and cooked foods.
  • Food Temperature Control:

    • Safe temperatures for storing, cooking, and reheating foods.
    • Using food thermometers correctly to check temperatures.
  • Cleaning and Sanitizing:

    • The difference between cleaning and sanitizing.
    • Proper procedures for cleaning and sanitizing equipment, utensils, and surfaces.
  • Safe Food Handling Practices:

    • Correct methods for thawing, cooling, and reheating food.
    • Understanding food storage practices to prevent spoilage.
  • Pest Control:

    • Basic strategies for preventing and controlling pests in food establishments.
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