The ServSafe Food Protection Manager Certification Course uses materials from the National Restaurant Association. Topics: Challenges to Food Safety, Microbiology, Contamination, Allergens, Food Safety Systems, The Flow of Food, Maintaining Sanitary Facilities and Equipment, Pest Management and Employee Training. The course ends with the Certification Exam. Participants receive ServSafe book, training materials, thermometer, Leader's Guide for teaching the Employee's Course and exam.
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