ServSafe Food Manager Training | PORT ORANGE 1.26.24

ServSafe Food Manager Training | Port Orange

Date: January 26, 2024

Time: 9AM-3PM

Location:

WICKSHIRE SR. LIVING

1675 DUNLAWTON AVE

PORT ORANGE, FL. 32127

386.761.1055

Instructor: Sara Slater

Food service establishments as defined in Section 381.0072 F.S. are required to meet manager certification requirements, unless otherwise exempted. All establishments required to have a certified food manager shall designate, in writing, the food service manager or managers for each location. The establishments include, but are not limited to:

Public and Private Schools using a contracted food service provider (i.e. food workers not employed by the school)
Fraternal organizations
Mobile Food Units and Caterers that are required to maintain a Department of Health Food Sanitation Certificate
Detention facilities

Residential Facilities that are required to maintain a Department of Health food certificate, such as, but not limited to:

Assisted Living Facilities
Non-Residential
Hospices
Adult Day Cares
Intermediate Care Facility for the Developmentally Disabled (ICFDD)
Prescribed Pediatric Extended Care (PPEC)

A Food Manager is a person who is responsible for the food establishment and/or has direct authority, control or supervision over employees who engage in the storage, preparation, display, or service of foods. They are not required to have the “job title” of manager. A Certified Food Manager is one who has passed a written certification test, which has been approved by the Department, which demonstrates a basic knowledge of food protection practices.

It is the responsibility of the certified manager or managers to inform all employees under their supervision and control who engage in the storage, preparation, or serving of food, to do so in accordance with acceptable sanitary practices as described in the Food Hygiene Rule: Chapter 64E-11 F.A.C. Establishments that serve highly susceptible populations, or that have three or more employees at one time engaged in the storage, preparation or service of food, must have at least one certified manager present at all times when these activities are taking place.

Are you ready to take the next step in Food Management?

The ServSafe Food Manager program  broadens your understanding on the principals and practices of safe food management and equips you with the valuable knowledge needed to run a safe, sanitary, and positive food service environment.

This program explores the following topics:
1) Providing Safe Food
2) Forms of Contamination
3) The Safe Food Handler
4) The Flow of Food - Introduction
5) The Flow of Food - Purchasing, Receiving and Storage
6) The Flow of Food - Preparation
7) The Flow of Food - Service
8) Food Management Safety Systems
9) Sanitary Facilities and Pest Management
10) Cleaning and Sanitizing

Register Today!