Seminars and Conferences

Accepting registration for our ServSafe Certification Training this June

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.” ~ Wikipedia

The Center for Food and Agri Business is still accepting registration for our ServSafe Certification Course on June 14, 2017.

What is ServSafe?

ServSafe is a one-day training course with certification exam.  It is a widely-recognized food safety program registered under the Educational Foundation of the National Restaurant Association based in Chicago, U.S.A. The certificate, which is valid for 5 years for successful examinees, is useful for food handlers who want to work in the US, Canada, Australia and New Zealand.

ServSafe provides high-quality education and training for all levels of employees of the restaurant, food service and hospitality industry.  It enables participants to learn science-based information on how to run a safe establishment by focusing on all aspects of handling food.

What you will learn in this course:

  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • Safe Food Preparation
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food
  • Food Safety Management Systems

Course Details:

Date: June 14, 2017
Time: Registration starts at 8am; lecture will start at 9am and will end at 3:50pm.  Certification exam will start at 4:00pm.
Venue: University of Asia and the Pacific, Pearl Drive, Ortigas
Fee: P9,000
Inclusions: One day training with certification examlatest ServSafe Manager 6th Edition book, lunch, snacks, exam fee, certificate (for successful examinees)
Detailed Course Outline:
I.      Providing Safe Food
II.     Forms of Contamination
III.    The Safe Food Handler
IV.    The Flow of Food: An Introduction
V.     The Flow of Food: Purchasing, Receiving, Storage
VI.    The Flow of Food: Preparation
VII.   The Flow of Food: Service
VIII.  Food Safety Management Systems
IX.    Safe Facilities and Pest Management
X.     Cleaning and Sanitizing
For those interested, kindly accomplish this online form.