Orange County FoodTEC

Job Outlook

Overall employment of Food Service Managers and related workers is projected to grow  47% percent from 2020 to 2030, faster than the average for all occupations. In addition, the projected annual job openings over the decade are 2,800. Currently, workers in In New York-Newark-Jersey City, NY-NJ-PA earn on average $36.14 an hour for Food Service Manager related positions.

Sample of reported job titles include: Banquet Manager, Catering Manager, Food and Beverage Director, Food and Beverage Manager, Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Restaurant General Manager, Restaurant Manager

FAQs

What do Food Service Managers and Related Workers Do?

Food Service Managers and related workers plan, direct, or coordinate activities of an organization or department that serves food and beverages. Tasks include monitoring the activities of individuals to ensure safety, quality, or compliance with rules; Maintaining regulatory or compliance documentation and operational records.

Work Environment

Food Service Managers and related workers are employed in restaurants, schools, food processing facilities plants, and other dining places. Work shifts often include early mornings, late evenings, weekends, and holidays. Part-time work is common.

How to Become a  Food Service Managers or Related Worker

Food and beverage serving and related workers usually require a high school diploma and some previous work-related skill, knowledge, or experience.

Does my certificate expire?

The National Restaurant Association recognizes the ServSafe Food Protection Manager Certification for a five-year period. However, state or employer requirements can vary. For more detailed information, check the regulatory requirements or contact your local health department or alcohol commission, depending on the program.

In what languages is the ServSafe Manager’s exam available?

The ServSafe Food Manager’s training and exam provided by FoodTEC is available in English and Spanish only.

Can I administer the ServSafe Manager’s assessment to myself?

The ServSafe Food Manager’s training requires a Certified Instructor, and a Registered ServSafe Proctor must be physically present in the room to administer your exam. For the classroom/print version food handler assessment, an instructor must administer the assessment.

How does the ServSafe Manager Certification differ from the ServSafe Food Handler Certificate?

The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, the multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The ServSafe Manager Certification is accredited by the American National Standards Institute (ANSI) under the Conference for Food Protection Standards.

The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. Upon successful completion of the ANSI ASTM 2659 accredited Food Handler course and 40-question exam, the employee will receive a Certificate of Achievement from the National Restaurant Association that can be printed from a secure section of the website.

Are there qualifications to take the ServSafe Food Manager’s course and assessment?

The ServSafe Food Manager’s Course and Assessment do not have prerequisites needed, but prior food industry experience is recommended. To become ServSafe Food Safety certified, you must pass the ServSafe Manager Certification Exam with a score of 70% or higher. For your ServSafe Certification to be recognized by your state or local health department, you must also meet your local regulatory requirements. Requirements may include completing both food safety training and the ServSafe Certification Exam.

Course Objectives

ServSafe Food Safety Manager trains food service managers and employees on food safety best practices and equips them with the skills needed to reduce the risk of a foodborne illness outbreak. The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam. The training satisfies the "Person in Charge (PIC)" requirement per the FDA Food Code; it Reflects the latest science, research, and FDA Food Code; and is accepted in all 50 states.

Prerequisites

The ServSafe Food Manager’s Course and Assessment do not have prerequisites needed, but prior food industry experience is recommended.

Curriculum

ServSafe Food Safety Manager trains foodservice managers and employees on food safety best practices and equips them with the skills needed to reduce the risk of a foodborne illness outbreak. The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam.

INTRODUCTION

CHAPTER 1: PROVIDING SAFE FOOD

• Foodborne Illnesses
• How Foodborne Illnesses Occur
• Keeping Food Safe

CHAPTER 2: FORMS OF CONTAMINATION

• Biological, Chemical, and Physical Contaminants
• Deliberate Contamination of Food
• Responding to a Foodborne-Illness Outbreak
• Food Allergens

CHAPTER 3: THE SAFE FOOD HANDLER

• How Food Handlers Can Contaminate Food
• A Good Personal Hygiene Program

CHAPTER 4: THE FLOW OF FOOD: AN INTRODUCTION

• Hazards in the Flow of Food
• Monitoring Time and Temperature

CHAPTER 5: THE FLOW OF FOOD: PURCHASING AND RECEIVING

• General Purchasing and Receiving Principles
• Storing

CHAPTER 6: THE FLOW OF FOOD: PREPARATION

• Preparation
• Cooking Food
• Cooling and Reheating Food

CHAPTER 7: THE FLOW OF FOOD: SERVICE

• Holding Food
• Serving Food

CHAPTER 8: FOOD SAFETY MANAGEMENT SYSTEMS

• Food Safety Management Systems

CHAPTER 9: SAFE FACILITIES AND PEST MANAGEMENT

• Interior Requirements for a Safe Operation
• Emergencies That Affect the Facility
• Pest Management

CHAPTER 10: CLEANING AND SANITIZING

• Cleaning and Sanitizing
• Dishwashing
• Cleaning and Sanitizing in the Operation

APPENDIX

• Organisms That Cause Foodborne Illness

Instructors

Jhack Sepulveda

Jhack Sepúlveda is a Food and Nutrition Consultant with 15 years of specialized experience in the food safety and Quality Assurance sector.

Henry Munoz

Experienced Quality Assurance Specialist skilled in Quality Assurance, FDA, U.S. Department of Agriculture (USDA) regulations, GFSI management systems, OSHA 30, Project Management certified, and business administration professional. Graduated from York Community College.

Registration and Enrollment

This course is 100% online. Start anytime.