ServSafe® Food Handler Guide 6th Edition

Description:

Class length: 2 ½ hours.

Information will be presented using instructor presentations and the ServSafe Food Handler Guide. Activities will be used to review the content that was presented. Covers the five CDC Risk Factors:

1. Basic Food Safety
2. Personal Hygiene
3. Cross-Contamination & Allergens
4. Time and Temperature
5. Cleaning and Sanitation

The assessment will be given at the end of the class. Participants will have at least 40 minutes to complete the assessment, and more time if necessary.

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