Resources

Videos

 [1] Introduction To Food Safety
 [2] Foodborne Microorganisms and Allergens
 [3] Personal Hygiene
 [4] Purchasing, Receiving, and Storage
 [5] Preparation, Cooking, Serving
 [6] Facilities, Cleaning and Sanitizing, and Pest Management

Links

PA Department of Agriculture – Food Employee Certification

Regulatory Requirements by State and County

Food Safety Risk Assessment

The Safe Path To Success

Find a State Restaurant Association

PA Department Of Agriculture Food Safety Inspection Results By Establishment

Download Resources

PDFs

   FDA Food Code – 2013

   Listing Of Local Health Departments

   PA Department of Agriculture – Food Code Title 7 Chapter 46

Quizzes

   How Food Can Become Unsafe

   How Food Can Become Contaminated

   Before You Come To Work

   When And How To Wash Your Hands

   How To Calibrate A Thermometer

   How To Store Food Properly

   Minimum Internal Cooking Temperatures

   Proper Temperatures For Hot-Holding And Cold-Holding

   Proper Ways To Serve Food

   Proper Ways To Cool Food

   Cleaning vs Sanitizing

   How To Clean And Sanitize In A Three Compartment Sink

Posters

   How Food Can Become Unsafe

   How Food Can Become Contaminated

   Before You Come To Work

   When And How To Wash Your Hands

   How To Calibrate A Thermometer

   How To Store Food Properly

   Minimum Internal Cooking Temperatures

   Proper Temperatures For Hot-Holding And Cold-Holding

   Proper Ways To Serve Food

   Proper Ways To Cool Food

   Cleaning vs Sanitizing

   How To Clean And Sanitize In A Three Compartment Sink

   The Flow of Food Preparation

   The Flow of Food Reserving

   The Flow of Food Storage – FIFO

Activities

   Service

   Thawing and Holding

   Receiving

   Preparation

   Storage

Tests

   Practice Test With Answer Key

   Practice Test: Chapter 1 Providing Safe Food

   Practice Test: Chapter 2 Forms Of Contamination

   Practice Test: Chapter 3 The Safe Food Handler

   Practice Test: Chapter 4 The Flow Of Food – An Introduction

   Practice Test: Chapter 5 The Flow Of Food – Purchasing, Receiving, and Storage

   Practice Test: Chapter 6 The Flow Of Food – Preparation

   Practice Test: Chapter 7 The Flow Of Food – Service

   Practice Test: Chapter 8 Food Safety Management Systems

   Practice Test: Chapter 9 Safe Facilities and Pest Management

   Practice Test: Chapter 10 Cleaning and Sanitizing

Case Studies

   Things Are Not Always What They Seem

   Start Em’ Out Right

   Take Care To Give Care

ServSafe® Certification Courses – offering personal insight and real life experiences, with interactive exercises to keep the classroom training exciting.