SERVSAFE- SERVING SAFE FOOD CERTIFICATION COURSE
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Safeguard your operation now by making sure your employees are properly trained and educated in a continually updated certification program. Servsafe is the most comprehensive program available in addressing foodservice sanitation issues, and is accepted as the national standard by over 95% of all state and local jurisdictions. You will receive a nationally recognized certification after passing an 80-question exam.
You will learn about:
  • Potentially hazardous foods and safe food handling practices.
  • The Hazard Analysis Critical Control Point (HACCP)
  • Setting up purchasing/receiving standards and procedures.
  • Designing facilities and selecting appropriate equipment guidelines for working with regulatory agencies.
Program Outline
8:00 Check-in; Preview Quiz
8:30 Introductions; Goals Chapters 1 & 2: Introduction to Food Safety & Food Safety Hazards
9:45 Break
10:00 Foodborne Illnesses / Customer Complaints Chapter 3: Personal Hygiene
11:00 Chapters 4 & 5: HACCP System
12:00 Lunch Break
1:00 Class Resumes, Chapters 6 & 7: Purchasing, Receiving & Storing Food Chapter 8: Preparation & Service
2:30 Break
2:45 Chapters 9 & 10: Cleaning & Sanitizing Chapters 11 & 12: Pest Management & Regulatory Agencies
3:30 Review
3:45 Certification Exam
ADVISORY BULLETIN
NEW REQUIREMENTS FOR RETAIL FOOD FACILITIES
Food safety is everyone's business. It's important to you as the operator of a retail facility so that your customers will continue to patronize your business. It's important to the public so that they will enjoy the security of knowing that all food is safe.
California Health and Safety Code, Section 113716, was recently amended to require most retail food facilities that handle unpackaged food of any kind employ a person who is certified in -food safety. Certification in food safety simply means that you or at least one of your employees will be required to have a basic knowledge as to the causes of foodborne illness and its prevention, pass an approved examination, and possess a valid certificate in food safety.
In Los Angeles County, effective January 16, 1999, all food facilities located within the unincorporated areas of Los Angeles County are required to have at least one employee who is certified in food safety. In those incorporated cities that have adopted the ordinance, the effective date is one year from the passing of the ordinance.
Beginning January 1, 2000, all remaining retail food facilities - restaurant, market, bakery, mobile food preparation unit, and commissary - will have to meet this now requirement. Failure to have at least one certified person may result in loss of your permit to operate. The certified person must be employed by the business. but need not be present at all times. In addition, this certified person may not satisfy the requirement for more than one facility.
Certification must be renewed by passing an approved examination every three years. Facilities which begin operation after January 1, 2000 or lose their certified employee after that date will have 60 days to comply.
Preview Quiz
If you can identify the following terms, you are well on your way to becoming certified. NOTE: There may be more than one answer.
1. 40° to 140°: 2. 20 Seconds: 3. 170°:
4. 15 Seconds: 5. 50° to 70°: 6. FDA:
7. 0°: 8. CCP: 9. 2 inches:
10. 155°: 11. 50 ppm: 12.180°:
13. PCO: 14.140°: 15. FIFO:
16. pH 4.6 to 7.0: 17.165°: 18. HACCP:
213-807-2314, email: [email protected]

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