Food Safety Course - USA

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"ServSafe Manager" course aims to train individuals responsible for maintaining good food handling practices.

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The "ServSafe" program was created by the National Restaurant Association, which is a non-governmental body recognized by the FDA (Food and Drug Administration) as a reference in food handling in a safe way.

According to the rules of food safety and health surveillance developed by the FDA in the United States, it is mandatory that all places that handle food for commercial purposes maintain at least one individual with "ServSafe" certification throughout the production process.

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The "ServSafe Manager" course aims to train individuals responsible for maintaining good food handling practices.

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Course program: 

• The importance of safety in food handling,
• personal hygiene,
• Temperature control,
• Cross contamination,
• contaminants,
• intentional contamination,
• personnel management,
• Control and maintenance of equipment,
• Cleaning products,
• HACCP.