The Hospitality Careers Training Center is proud to offer the TAP Series online training programs as an alternative to traditional classroom learning. Online courses available for both initial certification and recertification. Recertification is approved in Wisconsin and Minnesota. Students are able to complete the lessons at a pace that is comfortable for them.
The Training PASSWORD and USER NAME is "demo"
ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and certification solution.
The ServSafe Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe Food Protection Manager Certifications have been awarded.
ServSafe is a registered trademark of the National Restaurant Association Educational Foundation, and is used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.
-Because you need the highest standard of food safety training and certification.
-Because the ServSafe Program has evolved to meet the most urgent food safety training challenges in our industry, ServSafe Essentials Fifth Edition.
-Because ServSafe is a better way to learn. It's more engaging, for greater comprehension and better application.
-Because the ServSafe Program has training options to fit your needs.
-Because food safety impacts your customers, your employees and your business. With so much on the line, the right preparation meanseverything.
-8 Hour Initial Certification Courses held in convenient locations throughout Minnesota, Wisconsin, South Dakota, North Dakota, Michigan, and Iowa.
-4 Hour Renewal (Recertification) Course Held Concurrent with Initial Course.
-Individual/Customized Training Available - Ask Instructor for availability.
-Online Classes Available.
-Exam proctoring available at no charge at all Minneapolis class locations.(Student responsible for cost of exam).
-Corporate Trainings Available.
ServSafe Fifth Edition incorporates the most current information in a way that's relevant to today's workforce. It covers critical principles including personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees.
ServSafe Fifth Edition includes the latest updates to the 2005 FDA Food Code updates, uncovers emerging science-based trends impacting food safety and was developed by a cross-section of industry experts.
ServSafe Fifth Edition Instructional methods bring food safety content to life. Lessons use videos and activities that work together to help students stay engaged, retain information and apply that knowledge when it matters most, back at the operation helping to protect the general public.
ServSafe Essentials Fifth Edition Textbook Available through "Purchase Materials" tab.
$78.62 Includes Exam Scantron, tax and priority shipping (2-3 days).
Format: Paperback Rev. Mar 2008
ISBN-10: 0135026296 ISBN-13: 9780135026298
Publisher: Prentice Hall Language: English
*Our class fee includes the cost of the Essentials Fifth Edition Textbook.
You must encourage your foodhandlers to report any health problems before they come to work. They should also let you know right away if they get sick while working.
When foodhandlers are ill, you may need to keep -or restrict- them from working with or around food. Sometimes, you may need to keep -or exclude- them from coming to work. Use the following information to help you decide how to handle foodhandler illnesses.
If
Then
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_______________________________
The foodhandler has a sore throat with fever.
RESTRICT the foodhandler from working with or around food. EXCLUDE the foodhandler from the operation if you primarily serve a high-risk population.
_________________________________
_______________________________
The foodhandler has at least one of these symptoms. -Vomiting -Diarrhea -Jaundice
EXCLUDE the foodhandler from the operation.
Before returning to work, foodhandlers who have vomited or had diarrhea must meet one of these requirements.
-Have had no symptoms for at least 24 hours.
-Have a written release from a medical practitioner.
Foodhandlers with jaundice must have a written release from a medical practitioner before they can go back to work.
_________________________________
_______________________________
Thefoodhandler has been diagnosed with a food-borne illness caused by one of these pathogens. -Salmonella Typhi -Shigells spp. -Shiga toxin-producing E. coli -Hepatitis A -Norovirus
Exclude the foodhandler from the operation. Notify the local regulatory authority.
Work with the foodhandler's medical practitioner and/or the local regulatory authority to decide when the person can go back to work.
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The National Restaurant Association is stressing that "Now more thanever it is time to remind your employees that good hygiene practicesare critical to preventing the spread of influenza as well as otherpotential illnesses."
Initial Certification and Renewal (Recertification) classes available in Minnesota, Wisconsin, South Dakota, North Dakota, Michigan, and Iowa.
Hospitality Careers Training Center, 2751 Hennepin Ave S #297, Minneapolis, MN 55408 (612) 216-3987
*Our fee includes the cost of the ServSafe Essentials Fifth Edition textbook. When matching other providers fee, class location must be within 150 miles from business address, total cost will be the published fee plus the cost of textbook. To discuss discount pricing please email or contact your instructor.
You must encourage your foodhandlers to report any health problems before they come to work. They should also let you know right away if they get sick while working.
The National Restaurant Association is stressing that "Now more thanever it is time to remind your employees that good hygiene practicesare critical to preventing the spread of influenza as well as otherpotential illnesses."
