The ServSafe® Food Safety Training and Certification Program

The ServSafe® program delivers everyday food safety through extraordinary training.

ServSafe® leads the way in providing the restaurant and foodservice industry with a current, comprehensive food safety training and certification program.

Today the restaurant and foodservice industry workforce is more diverse than ever. Varied foodservice experience, English as a second language and busy schedules all impact food safety training. Plus, food safety is more complex. These growing challenges demand a new dimension in food safety training. And that’s the ServSafe program.

Why is the ServSafe training and certification program the choice of our industry? Because the industry demands the highest standard in food safety training and certification. And the ServSafe training program has evolved to meet the industry’s most urgent food safety training challenges. It’s a program that brings food safety concepts to life, making them more engaging, increasing comprehension, and helping to lead to increased food safety application on the job. Furthermore, the ServSafe certification program is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP) and through the years has awarded more than 3 million ServSafe Food Protection Manager Certifications. You can feel safe knowing the ServSafe program is accepted in all 50 states. This makes it the certification the industry trusts.

The ServSafe program is proud to be an industry partner with a full range of multicultural training and certification solutions to meet the needs of today’s diverse industry.

Whether you need manager or employee training, traditional classroom instruction or online training, or whether you prefer written or online exams, the ServSafe program provides food safety training and certification solutions that fit everyone, from an independent operation to a nationwide franchise.

ServSafe Essentials, Fifth EditionPerfect for one- or two-day classroom training, the ServSafe Essentials, Fifth Edition is designed for today’s workforce. It builds upon an established track record of superior training and a heightened awareness of foodborne illness prevention with the latest scientific best practices and proven instructional design techniques. The new enhancements work together to improve training, lessen students’ intimidation, provide means for greater comprehension and better application, helping students to prepare for ANSI-CFP accredited exams and ultimately helping to protect the public from foodborne illness.

Visit www.ServSafe.com/edition5 to view a sample chapter of ServSafe Essentials and learn 10 reasons why ServSafe is training for today’s workforce.

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Korean with exam answer sheet* single ESX4KO

*Only available in Fourth Edition.

ServSafe Coursebook, Fifth EditionIdeal for the academic setting, multiple-day training or individuals in need of more extensive food safety training, ServSafe Coursebook delivers comprehensive food safety training, helping students to prepare for ANSI-CFP accredited exams. Content in the ServSafe Coursebook goes beyond the principles found in ServSafe Essentials and adds greater depth and breadth of food safety practices, with expanded sections on food defense, high-risk populations, active managerial control, and crisis management, as well as a list of resources exclusive to ServSafe Coursebook. Makes an excellent reference tool for the operation.

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ServSafe® Manager Classroom Training

The ServSafe® Fifth Edition manager training materials combine best-in-class instructional design with the most up-to-date food safety information, including the 2007 Supplement to the 2005 FDA Food Code, latest science-based information, and industry best practices. The ServSafe Coursebook, ServSafe Essentials, and ServSafe Manager Training Online Course help prepare managers for the ServSafe Food Protection Manager Certification Exam and keep food safe back in the operation.

ServSafe Manager Training Online Course, Fourth EditionThis is the ideal training method for new and experienced managers that need food safety training to prepare for certification, recertification or to refresh their knowledge. The training course is accepted in jurisdictions requiring up to 16 hours of training. The bilingual feature allows the learner to switch between languages (English/Spanish) anytime during the course.

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ServSafe Manager Training Online Course, Fifth EditionAvailable summer 2008, ServSafe will be introducing the newest edition of the manager training online course. The new course will have all of the great features and functions of the Fourth Edition and more. The course interface has been redesigned to make navigation more intuitive. It will also enhance the learner’s experience with more white space to make the course easier to follow; a course progress bar so the learner knows where they are at in the course and in the section; and captioning capabilities so learner’s can read along with the course. The activities have been modified and enhanced to place the learner into a situation, evaluate the situation and make appropriate decisions. The post-test has been enhanced to be a better indicator of how well learners will do on a certification exam by increasing the number of questions to 60 and by being written in the same style as the ServSafe Food Protection Manager Certification Exam.

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ServSafe® Manager Online Training

The online course can be completed anytime and anywhere there’s an Internet connection allowing for more training and less disruption to busy days or shifts. It not only fits around your managers’ busy schedules, but it also reduces the travel time and costs associated with traditional training methods.

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ServSafe Food Protection Manager Certification Examination Answer SheetPurchase of the Examination Answer Sheet also includes administration, processing and the ServSafe Certificate upon successful completion of the examination. Only registered ServSafe Instructors or Proctors administering the examination may provide the examinations to examinees. Examinations are available in English, Spanish, Chinese, Korean, Japanese, French Canadian, and Large Print (English).

Examination Answer Sheets available in English only.

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10-pack SSEAS10

25-pack SSEAS25

ServSafe Food Protection Manager Certification Online Examination VoucherPurchase of the Online Examination Voucher includes administration, processing, the ServSafe Certificate and ServSafe Wallet Card upon successful completion of the examination. A Seat Registration Number that is a unique, one-time-use number is provided with purchase. It must be entered into the computer to begin the examination. Seat Registration Numbers may be purchased in voucher format or electronic (e-mail) format. Vouchers may be purchased separately or with purchase of the ServSafe Coursebook or ServSafe Essentials texts. The Online Examination must be administered by a Registered Online Examination Proctor. Before purchasing an Online Examination Voucher, contact your State Restaurant Association, local health department, or colleges to learn if proctored online exams are available in your area. Online Examination available in English, Spanish, and Chinese. The same product code is used for all languages.

Seat registration number electronic format SSONLINEX

voucher format SSEOC

ServSafe BandannaThe ServSafe bandanna makes a great hair restraint, neckerchief, or give-away during classroom instruction! The bandanna is 21” x 21”, white 50/50 cotton/poly blend fabric, imprinted with the ServSafe logo and sealed in a polybag (not returnable if bag is opened).

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ServSafe Lapel PinThe perfect way to reward staff who complete their food safety training. It also makes a great give-away or prize in the classroom.

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ServSafe® Manager Certification

The ServSafe® Food Protection Manager Certification Examination, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP), assesses the knowledge, skills, and abilities of managers in the foodservice industry. Upon successful completion of the ServSafe examination, you will receive your industry-recognized ServSafe Certificate and ServSafe Wallet Card! To learn more about the exam, visit www.ServSafe.com/help/certification.

The new ServSafe® Fifth Edition Program uses a blended learning approach to bring the most current and relevant information to life. Concepts are conveyed easier, better and faster allowing Instructors to deliver more content in less time.

LISTEN WATCH PRACTICE REMEMBER

Lecture allows students to hear information.

ServSafe videos show lessons in action.

Activities help relate concepts to everyday experiences.

Students retain lessons and apply knowledge on the job.

ServSafe Instructor Deluxe CD-ROM and Toolkits, Fifth EditionTo bring food safety to life, the ServSafe Fifth Edition Instructor Deluxe CD-ROM features a new Leader’s Guide with Video-Based and Activity-Based versions of the lesson plans. These guides are the road map for delivering effective, blended training in one- and two-day/extended training formats. Both Leader’s Guides facilitate each learner’s incoming knowledge, impart knowledge, build skill, and test outgoing knowledge. See opposite page for key features on the CD-ROM.

ServSafe Instructor Complete Toolkit, English Includes Instructor Deluxe CD‑ROM, ServSafe Essentials and ServSafe Coursebook

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ServSafe Instructor Essentials Toolkit, English with Instructor Deluxe CD‑ROM and ServSafe Essentials

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ServSafe Instructor Deluxe CD-ROM, Spanish IG5SP

ServSafe Instructor Basic CD-ROM, Fourth EditionThe ServSafe Instructor Basic CD-ROM, Fourth Edition features a customizable Microsoft® PowerPoint® presentation and ServSafe Food Safety Showdown!

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System Requirements for Instructor CD-ROMs

Intel® Pentium II® processor (350MHz or higher) • with at least 128 MB RAM

Microsoft Windows® 2000, Windows XP, or Vista®, • Microsoft PowerPoint® 2000 or higher

Adobe® Reader 7.0•

CD-ROM drive•

Projection system, sound card and speakers recommended • for using Food Safety Showdown! game—interactive version.

Pentium is a registered trademark of Intel Corporation or its subsidiaries in the United States and other countries. Windows 2000, Windows XP, Vista, and PowerPoint are registered trademarks of Microsoft Corporation in the United States and other countries. Adobe Reader is a registered trademark of Adobe Systems, Inc.

ServSafe® Manager Instructor Tools

Instructor Deluxe CD-ROMNew Leader’s Guides1 provide options for delivering training

Video-Based Leader’s Guide• blends activities and lecture with the ServSafe DVDs/videos allowing the Instructor to bring the kitchen into the classroom to visually convey key concepts. Please note the DVDs/videos are sold separately.

Activity-Based Leader’s Guide• uses a series of 36 built-in activities in place of ServSafe videos to teach food safety concepts.

Download a preview of each Leader’s Guide at www.ServSafe.com/Foodsafety/Overview/tools/

Supplemental Microsoft® PowerPoint® Presentation2 covers food safety concepts that are not covered in the videos or activities. The PowerPoint presentation requires using either ServSafe DVDs or the activities to deliver the complete content.

Activities3 that engage students throughout the lessons.

Instructor Training Tips4 with teaching tips for adult learners, a schedule leading to the first day of class, and a training day checklist.

Food Safety Showdown!5 Games create an interactive, dynamic and fun way to review and reinforce key course content. Two versions are on the CD-ROM, each with different questions.

80-Question Diagnostic Pre-test6 with an Easy Grader Answer Key that helps learners focus on appropriate content prior to class.

40-Question Practice Exam7 helps test students.

Answer Keys8 for ServSafe Essentials and ServSafe Coursebook.

Quizzes9 test student’s knowledge at the end of every chapter.

!0 Case Studies and Real-world Stories make content relevant and show how much food safety matters.

10 Ways ServSafe® Instructor Materials bring lessons to life

Complete Series (6 Videos, Approximately 124 minutes)

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The ServSafe® Complete Food Safety DVD Provides the carrying and storage of all six titles in a single DVD case or on one videocassette per language.

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The ServSafe Complete Food Safety DVD Set Includes all six titles with each title on a single DVD or videocassette.

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All titles also sold separately. English and Spanish are packaged on one DVD or videocassette per title.

Video 1: Introduction to Food Safety (Approximately 11 minutes)Dangers and costs of foodborne illness, how food • becomes unsafe and the keys to food safety

Topic DVD VHS

Video 1: ServSafe Introduction to Food Safety SDVD1 SVHS1

Video 2: Overview of Foodborne Microorganisms and Allergens (Approximately 24 minutes)

Conditions and types of food that support the growth • of bacteria, viruses, parasites and fungi

Types of biological, chemical, and physical contaminants •

Types of food allergens, the symptoms associated • with them, and methods of prevention

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Video 2: ServSafe Overview of Foodborne Microorganisms and Allergens

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Video 3: Personal Hygiene (Approximately 14 minutes)How to wash hands properly and how to use gloves properly•

Requirements for proper hand care, personal cleanliness and proper attire•

Policies regarding eating, drinking, smoking, and • chewing gum or tobacco in the operation

Requirements for reporting illness and injury•

Topic DVD VHS

Video 3: ServSafe Personal Hygiene SDVD3 SVHS3

ServSafe® DVDs and Videos

A powerful and convenient supplement to classroom training puts the latest in food safety into action. All DVDs and videos include both English and Spanish.

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Video 4: Purchasing, Receiving, and Storage (Approximately 20 minutes)

How to prevent cross-contamination and control time and temperature •

General guidelines for purchasing, receiving and inspecting, and storing food•

Criteria for accepting and rejecting different types of food•

Topic DVD VHS

Video 4: ServSafe Purchasing, Receiving, and Storage SDVD4 SVHS4

Video 5: Preparation, Cooking, and Serving (Approximately 18 minutes)

How to thaw, cook, cool, reheat, hold and serve food properly•

How to prepare specific food •

Topic DVD VHS

Video 5: ServSafe Preparation, Cooking, and Serving SDVD5 SVHS5

Video 6: Facilities, Cleaning and Sanitizing, and Pest Management (Approximately 37 minutes)

Requirements for interior flooring materials, handwashing stations, • garbage disposal, water supply, plumbing, lighting, and ventilation

Difference between cleaning and sanitizing•

Proper use of cleaning agents, methods of sanitizing, • and dishwasher machine operation

How to clean and sanitize equipment using a three-compartment sink•

How to store utensils, tableware, equipment, cleaning tools and hazardous materials•

How to develop and implement an Integrated Pest Management program•

Topic DVD VHS

Video 6: ServSafe Facilities, Cleaning and Sanitizing, and Pest Management

SDVD6 SVHS6

Real-world scenarios bring students inside an • operation without the need for actual equipment

An engaging mix of visual and audio learning • appeals to all learning styles

Developed by industry experts to deliver • practical, relevant information

Designed to deliver a consistent message • on very complex tasks

Helps instructors decrease lecture time • and add interest to classes

Menu-driven modules allow you to tailor • the presentation to learners’ needs

ServSafe Starters™ Employee Guide, Fifth EditionThe ServSafe Starters™ Employee Guide was developed by industry experts that understand the challenges associated with training employees with a range of backgrounds and educational levels. The new Employee Guide was designed to easily integrate food safety training throughout existing onboarding programs with each section color-coded for easy reference. Section openers introduce key learning objectives and can be completed in 10 minutes or less. To help increase retention of food safety information, the Employee Guide uses color photography to help learners identify with the concepts being introduced. It has new visual cues, such as and , so learners can instantly identify right and wrong practices, and red emphasis on the words not and never to help prevent skimming over key concepts. Additional features include a comprehensive food safety assessment to measure whether employees have the minimum competency in food safety knowledge and a Certificate of Completion that can be filled out by the manager.

ServSafe Starters Employee Guide is not intended for use as preparation for the ServSafe Food Protection Manager Certification Examination.

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Chinese* single EG4CH

*Only available in Fourth Edition.

ServSafe Starters Employee E-Learning SolutionsAvailable summer 2008, ServSafe will be launching ServSafe Starters Employee Online Training and ServSafe Starters Employee CD-ROM Training. These programs will be comprehensive solutions that deliver consistent food safety training to hourly employees. The E-Learning solutions will be designed to easily integrate food safety training throughout your existing onboarding program by covering five key areas: Basic Food Safety, Personal Hygiene, Cross-contamination and Allergens, Time and Temperature, and Cleaning and Sanitation. Additional features include a comprehensive food safety assessment to measure employees competency in food safety knowledge, a tracking system so managers can easily see who has completed assigned tasks, a Certificate of Completion that can be printed upon successful completion of the assessment, and a bilingual feature that allows the learner to switch between languages (English/Spanish) anytime during the course.

Please check www.ServSafe.com for further information about these solutions.

ServSafe Starters Employee E-Learning Solutions are not intended for use as preparation for the ServSafe Food Protection Manager Certification Examination.

ServSafe Starters™ Program

ServSafe® recognizes that foodhandlers are critical to the success of food safety programs. Foodhandlers must understand food safety and their role in foodservice food safety programs.

Step 1 Identify your training needs.Determine what training your operation requires by reviewing your number • of stores and shifts to ensure proper food safety practices are in place at every level throughout your operation, and across every location.

Verify the length of training mandated by company policy • or state regulations. To check your state’s regulations, visit www.ServSafe.com/FoodSafety/regulations.

Step 2 Choose the method of training. Choose classroom or online training to best suit your manager’s and operation’s needs.

Traditional classroom training is led by an instructor.

Locate a ServSafe course. If you do not have a training department, • visit the Class Locator at www.ServSafe.com/TrainingSearch.aspx or contact your State Restaurant Association, distributor, health department or local college.

Contact the ServSafe Instructor to register and learn what materials are • required for class, either the ServSafe Coursebook or ServSafe Essentials textbook.

Online course is completed without an instructor.

The online course covers the same information as the classroom course, • and is self-directed, allowing it to be completed anytime, anywhere.

Purchase the online course at • www.ServSafe.com.

Step 3 Take the examination for certification. After completing the course, managers take the ServSafe Food Protection Manager Certification Exam either in paper-and-pencil or online format.

For traditional classroom training, the instructor will arrange to have a • Registered ServSafe Proctor administer the exam at the end of the course.

For the online course, you will need to schedule either a paper-and • pencil or online exam with a Registered ServSafe Proctor. Complete this step prior to starting your online course. To locate a proctor:

Check to see if your operation has a Registered ServSafe Proctor.

Or, if someone is interested in becoming a proctor, visit www.ServSafe.com/FoodSafety/instructors/become

Visit the Class Locator to find ServSafe Instructors and/or Proctors in your area.

Contact your State Restaurant Association, local health department or college with a culinary or hospitality program.

Upon passing, examinees receive their ServSafe Certificate and matching wallet card.

How to Get Started

To put this effective manager training to work in your operation, follow these three easy steps.

175 W Jackson Blvd., Ste. 1500

Chicago IL 60604-2814

1.800.765.2122

www.restaurant.org | www.ServSafe.com

©2008 National Restaurant Association Educational Foundation. All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.

For pricing information, contact your State Restaurant Association, distributor, www.ServSafe.com, or NRA Solutions Customer Service Department at (800) SERVSAFE (1-800-737-8723), ext. 4.