S.E.R.V.E. Program Florida Food Handler Course

This course is approved by the Department of Business and Professional Regulation (DBPR) and is valid statewide.
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Certified Professional Food Manager Training

Food Safety Manager Training


1. Program Purpose:

The purpose of Food Safety Manager Training is to prepare managers to implement proven food safety practices and systems, maintain a safe and hygienic foodservice operation, and oversee the training and daily practices of hourly food workers to prevent the spread of foodborne illness. This program will also prepare certification candidates to sit for any of the nationally-accredited Certified Food Protection Manager Exams.


2. Program Scope:

This program’s content is based on the FDA Food Code 2013 and does not address state or local retail food regulations.

3. Learning Objectives:

At the end of this course, you will be able to:

  • Identify symptoms and diseases that must be reported to a manager and/or the regulatory authority.

  • Identify how personal hygiene affects food safety and how to prevent, treat, or clean-up hazards that could contaminate food.

  • Identify procedures used to receive, store, prepare, display, and serve food to prevent contamination.

  • Recognize foods that require time and temperature control for safety, know how to use a food thermometer, and identify time and temperature requirements for cooking, cooling, thawing, reheating, and holding.

  • Identify locations used for food and chemical storage and labeling procedures used for food and chemicals stored in their non-original containers.

  • Identify the eight major food allergens and how to prevent cross-contact risks.

  • Classify appropriate food-contact surface materials and storage requirements for utensils, linens, single-use materials, and equipment.

  • Identify procedures for cleaning and sanitizing food- and non-food-contact surfaces.

  • Recognize facility design requirements for food establishments.

  • Identify which records should be kept on file at a food establishment and the amount of time they must be kept.

  • Identify managerial responsibilities for employee training, imminent health hazards, facility tours, food recalls, menu and product labeling, and serving food to highly susceptible populations.

4. Description of requisites to earn a certificate:

The only requisite to obtain a certificate is successful completion of the course and assessment. There are no course prerequisites.

5. Special requirements for participation:

See system requirements.

6. Qualifications of instructional personnel:

This program has been developed by subject matter experts in food safety. This is an online training course; therefore, no live instruction occurs.

7. Fees, deadlines, cancellations, and refund policies:

Please see the Refund Policy.

8. Commercial support disclosure:

StateFoodSafety did not use commercial support to develop this program.

9. History of changes to the certificate program purpose, scope, or intended learning outcomes:

  • 5/2018 - At the recommendation of the StateFoodSafety advisory group, the food manager course assessment now allows for two (2) attempts rather than unlimited attempts.

  • 5/2018 - The name of the Food Safety Manager Training program assessment has been changed from "Practice Test" to "Course Assessment" in order to eliminate confusion between training and certification.

10. Inferences that can be made appropriately concerning certificate holders:


11. Academic or continuing education credit earned:


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