Sanitation certification is required by most restaurants as a basic credential for their management staff. To date over 5 million ServSafe Food Protection Manager Certifications have been awarded.
ServSafe Essentials Sixth Edition is the latest edition of the program. The course discusses foodborne illnesses, including information on specific foodborne pathogens and biological toxins, such as shellfish poisoning, contamination, and food allergens. Prevention is also covered, with information regarding purchasing and receiving guidelines, food preparation, holding, and serving guidelines, food safety management systems, sanitation guidelines for facilities and equipment, and integrated pest control, as well as food safety regulations and employee training.
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