ServSafe Training

ServSafe is an educational program that was developed by the National Restaurant Association (NRA). Its main goal is to educate food service workers about food safety.  But it’s not just for members of the NRA – anyone can become ServSafe certified.  ServSafe is also the number one accreditation program for high school, college, and adult vocational culinary arts programs throughout the United States.  Please go to www.servsafe.com for more information. 

Trainer: Chef Bob DeSabatino

About the trainer:  Chef Bob DeSabatino started his culinary career in 1987 after receiving an Honorable Discharge from the U.S. Navy.  After Culinary School in Washington D.C., he worked in Virginia, Florida, and the Turks & Caicos Islands before being offered the position of Executive Chef in Belize City’s newest resort, the Ramada Royal Reef Resort & Marina in 1991.  A one year contract in Belize turned into fourteen years! In that time, Chef Bob worked as Executive Chef at the Radisson Resort & Marina and as a Restaurant Management teacher at the University of Belize.  In 1999, he opened his own restaurant,  Bob’s Bar & Grill,  in Newtown Barracks.

In 2001, he married Graciela Alarcon from Maskall Village.  In 2005, he returned to the United States to pursue a teaching career in Culinary Arts, returning to Belize every summer and most Christmases.  He has a B. A. degree in History and is ServSafe and ProStart Certified.  He also has a certification in Culinary Arts issued by the School Board of Broward County.  He is a Belizean Permanent Resident.

He has been teaching the ServSafe curriculum and training for ten years and am ServSafe certified as a Food Manager and as an Official Instructor and Proctor.  He also holds the ProStart/Culinary Arts Certification issued by the National Restaurant Association and the Culinary Arts Certification issued by the School Board of Broward County Florida.

Course Content:

Part I:  Providing Safe Food

Objectives:

  • Recognize the importance of food safety
  • Understand how food becomes unsafe
  • Identify TCS (Time & Temperature Controlled for Safety) food
  • Recognize the risk factors for foodborne illness
  • Understand important prevention measures for keeping food safe

Part II:  Forms of Contamination

Objectives:

  • Biological, chemical, and physical contaminants and how to prevent them
  • How to prevent the deliberate contamination of food
  • How to respond to a foodborne-illness outbreak
  • Common food allergens and how to prevent reactions to them

Part III:  The Safe Food Handler

Objectives:

  • Avoiding personal behaviors that can contaminate food
  • Dressing for work and handling work clothes
  • Preventing staff who may be carrying pathogens from working with or around food, or from working in the operation
  • Limiting where staff can eat, drink, smoke, and chew gum or tobacco

Part IV: The Flow of Food: An Introduction

Objectives:

  • How to prevent cross-contamination
  • How to prevent time-temperature abuse
  • How to use the correct kinds of thermometers to take temperature

Part V:  The Flow of Food: Purchasing, Receiving, and Storage

Objectives:

  • Purchase food from approved, reputable suppliers
  • Use criteria to accept or reject food during receiving
  • Label and date food
  • Store food and nonfood items to prevent time-temperature abuse and contamination

Part VI:  The Flow of Food: Preparation

Objectives:

  • Prevent cross-contamination and time-temperature abuse
  • Thaw food correctly
  • Cook food to a minimum internal temperature
  • Cool and reheat food to the correct temperature in the correct amount of time

Part VII:  The Flow of Food: Service

Objectives:

  • Holding hot food
  • Holding cold food
  • Using time as a method of control for food
  • Preventing contamination in self-service areas and when serving food to customers

Part VIII:  Food Safety Management Systems

Objectives:

  • Food safety management systems
  • Active managerial control
  • Hazard Analysis and Critical Control Points (HACCP)

 Part IX:  Safe Facilities and Pest Management

Objectives:

  • Pick materials and equipment that are safe for use in foodservice operations
  • Install and maintain equipment safely
  • Avoid food safety hazards caused by utilities
  • Maintain your facility
  • Handle emergencies

Chapter X:  Cleaning & Sanitizing

Objectives:

  • Different methods of sanitizing and how to make sure they are effective
  • How and when to clean and sanitize surfaces
  • How to wash items in a dishwasher or a three-compartment sink and then store them
  • How to use and store cleaning tools and supplies
  • How to develop a cleaning program

 Training Dates:

Destination: Belize City

Date: July 6    (8:30am- 4:30pm )  & 7  (8:30- 12pm) , 2018

Destination: Cayo

Date: July 9    (8:30am- 4:30pm )  & 10  (8:30- 12pm) , 2018

Destination: San Pedro

Date: July 12   (8:30am- 4:30pm )  & 13  (8:30- 12pm) , 2018

After completion of the training all participants will receive a certificate of participation from Chef Bob and the BTIA.

Participants also have the opportunity to obtain a 5 year ServSafe International Certification by National Restaurant Association. A fee of $180 must be paid to receive ServSafe Manager Book and ServSafe examination scantron. Contact us at membership@btia.org to confirm your certification.