I am pleased to report that I earned a final grade of an A in my “Food Safety and Sanitation” class. The class culminated with a national certification exam. As a result, I am now a ServSafe Food Protection Manager Certificate Recipient. This nationally accredited food safety certification from the National Restaurant Association is valid for five years, and covers the following concepts:
- The Importance of Food Safety
- Good Personal Hygiene
- Time and Temperature Control
- Preventing Cross-Contamination
- Cleaning and Sanitizing
- Safe Food Preparation
- Receiving and Storing Food
- Methods of Thawing, Cooking, Cooling and Reheating Food
- HACCP (Hazard Analysis and Critical Control Points)
- Food Safety Regulations
With completion of this class and passing of the national exam, I am one step closer to earning an AAS degree in Hospitality Management – Culinary Arts! I have five more classes and one student work program to go!
Food safety is certainly an important issue in today’s food service establishments. From the meteoric rise in food allergies to the increasing frequency of foodborne illness outbreaks, this subject is sure to be a continuing concern to proprietors and patrons alike.
Source: http://www.servsafe.com and “ServSafe CourseBook, 6th Edition,” National Restaurant Association Educational Foundation, 2014