ServSafe Manager Training
The ServSafe Manager class is an 8-hour class and certification program designed for restaurant managers, chefs, and owner-operators. The class places a major emphasis on proactive risk prevention rather than just reacting to violations, helping managers shift from fixing problems to expertly preventing them.
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 The coursework covers the essential principles of food safety management:
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The Flow of Food: Detailed instruction on purchasing, receiving, storing, preparing, and serving food safely.
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Contamination & Hygiene: Understanding forms of contamination, food allergens, and proper practices for the safe food handler.
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Cleaning & Sanitizing: Standards for sanitary facilities and equipment, including the difference between sanitizing and disinfecting.
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Pest Management: Integrated Pest Management (IPM) strategies for facilities
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The ServSafe Manager class focuses on managerial systems:
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Food Safety Management Systems (FSMS): Instruction on building and maintaining a written FSMS with standard operating procedures, training plans, and records that must be available to regulators.
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Active Managerial Control (AMC): A 6-step continuous cycle (finding risks, monitoring, correcting, overseeing, training, re-evaluating) to drive prevention.
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Food Safety Culture: Guidance on how to lead by example, explain the "why" behind safety, and reward positive staff actions.
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Inspection Preparedness: Detailed explanations of the health inspection process, including unannounced visits, public posting of reports, and self-inspection guidance.
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Allergen Awareness: New emphasis on posting written allergen notifications and protocols for correcting cross-contact.
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Chemical Safety: Updated requirements for disinfectant use and availability of Safety Data Sheets (SDS).