ServSafe program provides the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification program. In addition, the new edition includes tools to help managers and operators implement critical food safety practices in their operation.
The information presented in the fourth edition is based on the 2005 FDA Food Code, the latest updates in the science of food safety, and best practices used in the industry.
"Updating our ServSafe materials to include the 2005 FDA Food Code was just one of several enhancements made to the ServSafe program," said NRAEF President and COO Mary Adolf. "The restaurant and foodservice industry is continuing to evolve and with it so is food safety. Therefore, it is critically important that we keep our ServSafe program updated to include the latest food safety science and industry best practices. The new edition will give restaurant owners and operators the information they need to help protect their business and their customers."
Enhancements to ServSafe Fourth Edition product line include:
2005 FDA Food Code Updates
New Real World Scenarios, called "Something to Think About"
New Simplified Microbiology Chapter
New Jurisdictional Requirements, called "How This Relates to Me"
New Employee Training Section
New Implementation Tool, called "Take It Back"
Expanded HAACP Content
Expanded Produce Management Content
The ServSafe Fourth Edition materials, such as: ServSafe Essentials, English; ServSafe Instructor Essentials Toolkit, English; ServSafe Instructor Deluxe CD-ROM, English; and ServSafe Instructor Basic CD-ROM, English, will also be available. Additional ServSafe materials will be available later this spring and summer.
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