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Simply Safe Foodservice Certified (SSFC)
Course - Certification in Food Safety Management - a comprehensive
course in food safety management, designed to lead to certification as
a food safety manager by a nationally accredited program approved by the
Conference for Food Protection, Certified Professional Food Manager from Prometric
is OUR choice, but if YOUR choice is ServSafe or
National
Registry we can do those as well. The bugs are the bugs, the temperatures
are the temperatures, and other than better or worse marketing efforts, the
Conference for Food Protection (which sets the standards) says they are
equal.
Only the PICs in each location are required to do one of these.
For the rest of the people, you might find it less expensive and more
questions relevant to your workers, your company might prefer our Simply Safe Foodservice Certified as their
standard for some or all employees, and we can do that as well. Usually 1
person in the building needs a CFP approved program, for everyone else,
we like SSFC better, more practical, less tricky, information you NEED
to know.
Course Goal - Designed to lead to national certification as a food
safety knowledgeable manager or employee by a nationally recognized entity.
Students will leave with a greater appreciation of their role in preventing
foodborne illness and precisely how to accomplish that.
Educational Objectives - Upon successful completion of the
comprehensive certification examination, as determined by the certifying agency,
will meet the criteria (a score of 70% or higher) for certification and receive
a passing grade in this course.
The SSFC tests' 80 questions demonstrate your knowledge in the following
areas:
* Allergies (3)
* Bacteria (5)
* General Food Safety Knowledge (24)
* HACCP (2)
* Handwashing (9)
* Person In Charge (PIC) (1)
* Receiving and Storage (11)
* Sanitation/Cleaning (10)
* Temperatures (12)
* Thawing and Cooling (3)
Behavioral Objectives:
*
Discuss how pathogens are transmitted through food and what can be done by
employees to limit that transmission
* Know when and how hands should be
washed to limit the spread of pathogens
* Demonstrate proper techniques for cleaning tables, floors, pots and
pans, etc.
* Understand the need to wash vegetables thoroughly
* Discuss
the temperatures required for refrigeration, holding, serving and cooking
* Understand
the time and temperature relationship in keeping food safe
* Relate clean
uniforms and good personal hygiene to serving food safely
* Decide which
illnesses should be reported to management and which should cause them to stay
home
* Note that this course is intended for the individuals who are actually doing
the work, thus very practical and more oriented as to what they need to do
rather than on the names of the pathogens.
Course Manual. Food Safety 101 - KISS - Keep It Safely Simple,
Author Ann Anders, REHS, CP-FS, CFSM, CPFM, CHP
Published by Pearson
Learning Solutions, Copyright 2009.
Requirement to be certified - Pass the (80) question examination
covering the following areas:
Principles of Food Safety, Foodborne Illness,
Food Personnel & Hygienic Practices.
Send a note to
Ed Manley
saying you want to take the test
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