ServSafe Food Safety Class for ABE Learners
This resource supports the teaching of specific education and training content that can be implemented by classroom instructors in the context of a particular career cluster.
This course teaches the ServSafe curriculum by the National Restaurant Association. Students passing the exam are awarded the ServSafe certificate which in turn is used to obtain a state license as a Certified Food Manager. This curriculum includes supplemental materials and activities to assist either English language learners or native speakers with lower reading levels build vocabulary, reading comprehension, and test-taking skills. These materials include vocabulary practice games, vocabulary quizzes, content quizzes, and study tools. The duration of this course is 100 hours over 10 weeks. Topics include: (1) Providing safe food; (2) The world of microbes; (3) Contamination and food allergens; (4) The safe foodhandler; (5) Introduction to the food flow; (6) Food flow: purchasing, receiving, storage; (7) Food flow: preparation; (8) Food flow: service; (9) Food safety management systems; (10) Sanitary facilities and equipment ; (11) Cleaning and sanitizing; (12) Integrated pest management; (13) Food safety regulations and standards; and (14) Employee food safety training. This course can be a stepping stone to postsecondary programs in culinary arts, hospitality management, and related fields.
Students will be prepared to pass the ServSafe certificate exam to obtain a state license as a Certified Food Manager.
This resource was reviewed and vetted through the Designing Instruction for Career Pathways initiative of the U.S. Department of Education, Office of Vocational and Adult Education under Contract No. ED-CFO-10-A-0072/0001.
