![]() Our sample tests below require no registration or payment. Our sample ServSafe questions are an excellent way to study for your upcoming exam. Summary: Use the questions below as your ServSafe study guide to ensure you pass your exam the first time. Use the explanations to better understand important concepts. Our exams are 100% free and include detailed answer explanations. ![]() Our free ServSafe practice tests are listed below. The program includes the following training/certification courses: ServSafe Food Handler, ServSafe Manager, ServSafe Alcohol, and ServSafe Allergens. The ServSafe Food Safety Training Program is developed and run by the National Restaurant Association to help train the food service industry on all aspects of food safety. Vomit and Diarrhea Clean-up Plan (Word) - View this Word Document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, Vietnamese Guidelines and Signsįood service guidelines and signs for food establishments.Prepare for your exam with our ServSafe practice tests. Refilling Consumer-owned Containers (Word) - View this Word Document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, Vietnamese Pet Dogs on Premises (Word) - View this Word Document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, Vietnamese These sample template forms are part of an Active Managerial Control Toolkit to assist food establishment operators interested in developing policies and procedures for review, training, and monitoring food safety risks. Contact your local health department for additional information specific to your operations.Īctive Managerial Control and Certified Food Protection Manager (Word) - View this Word Document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, Vietnameseīare Hand Contact with Ready-To-Eat Foods (Word) - View this Word Document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, Vietnameseĭate Marking (Word) - View this Word Document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, VietnameseĮmployee Health Plan (Word) - View this Word Document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, Vietnameseįood Employee Illness Log (Word) - View this Word Document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, Vietnameseįood Worker Card and Food Worker Training (Word) - View this Word Document in Spanish, Chinese Simplified, Chinese Traditional, Korean, Russian, Somali, Tagalog, Vietnamese Every person in charge must have active managerial control and ensure food safety requirements are followed. Active Managerial Control MaterialsĪctive Managerial Control (AMC) is the purposeful use of policies and procedures in the food establishment to control foodborne illness risk factors. View a list of ANSI accredited organizations that issue Certified Food Protection Manager certifications. A person may be the CFPM for multiple establishments, such as at a restaurant or store with several locations. The CFPM does not need to be on premises but is expected to have a key role in ensuring food safety. The CFPM must make sure managers are trained, procedures are developed, and food safety requirements are understood and followed. While every manager must maintain Active Managerial Control, most food establishments are also required to have at least one employee with a Certified Food Protection Manager (CFPM) certificate (WAC 247). Washington State Retail Food Code, Chapter 246-215 WAC (PDF) - These rules provide the safety standards for food served or sold to the public in Washington State.
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