Updated with the 2017 FDA Food Code!
Employees are the core of food service and retail establishments and must know how to keep food safe. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. Proper food safety training can lead to improved food safety and customer satisfaction.
This SURE Food Safety Employee Manual is designed for every food service and retail establishment including:
Restaurants • Convenience stores • Supermarkets • Cruise ships • Casinos • Concessions • Senior care facilities • Hotels • Resorts • Bars • Taverns • Education institutions • Airports • Liquor stores • Military • Commissaries • Contract food service • Hospitals• Institutional food service
The manual is made up of 5 chapters:
- Chapter 1 – Food Safety Basics
- Chapter 2 – Preventing the Use of Contaminated Equipment and Utensils
- Chapter 3 – Practicing Proper Personal Hygiene
- Chapter 4 – Phase 1 Flow of Food (Purchase, Receive, Store, Prepare
- Chapter 5 – Phase 2 Flow of Food (Cook, Hold, Cool, Reheat, Serve)
Upon reading and understanding the material contained in the SURE Food Safety Employee Manual, participants will have the knowledge needed to safely serve and sell food. This manual includes the SURE Food Safety Employee examination and a certificate of completion.