Learning Outcomes

What Is the ServSafe Food Manager Exam?

Understanding Food Contamination

Responding to Foodborne Dangers

Main Challenges for Food Safety Managers

Food Purchasing, Receiving and Preparing Dishes Safely

Sample Examination Questions

Lesson Summary

This module will teach you the essential aspects of working as a food safety manager. You will learn about different foodborne illnesses, types of food contamination, and methods to prepare specific food items. You will also learn about how to receive or reject food deliveries. Lastly, some sample questions of ServSafe exam are also included.

Fundamentals of Serving Safe for Managers - Assessment

This FREE online course covers safe food handling essentials, empowering you to become a certified pro.

Fundamentals of Serving Safe for Managers

The official ServSafe food manager certification exam is conducted for those interested in becoming food safety managers. This exam gauges their depth of knowledge on different subject matters, such as food-borne illnesses, food contamination, and management of food deliveries. This short course presents an initial idea of what this certification exam looks like and how you should prepare for and embark on this rewarding career path.

Introduction to Customer Service

Customer Service Techniques

Communicating with the Customer

In this module, you will be introduced to the key elements of customer service. You will learn about the five basic needs of customers and be able to explain how to make a positive fist impression on customers. This module will also teach you about the steps required to begin a problem-solving process in customer service.

What is Excellent Service?

Maintaining a Standard of Excellent Service

Creating Customer Loyalty

This module will teach you how to define a customer service role model and identify a role model within an organization. You will also learn the 6 essential actions to create a culture of excellent customer service and use the 5 P's of customer service to maintain a high standard of excellence. This module will also explain to you how to use customer complaints as a positive reinforcement.

Diploma in Customer Service - First Assessment

You must score 80% or more to pass this assessment.

The Hospitality Customer

The 12 Steps of Superior Hospitality Service

Customer Service in Restaurants

Management in the Hospitality Industry

This module will teach you all you need to know about customer service in the hospitality industry. You will learn about the needs of hospitality customers and how to implement the 12 steps of superior hospitality service. This module will also explain customer service techniques that should be used during restaurant service.

The Philosophy of Retail Service

Management in the Retail Industry

In this module, you will how to achieve the highest level of customer service in the retail industry. You will learn about the 4 types of communications skills needed for retail customer service and learn how to implement these in the retail industry. This module will also teach you about positive reinforcement and how retail managers can maintain a positive working environment.

Customer Service Philosophy for the Public Sector

The Policies and Principles of Customer Service

This module will teach you all about the key principles of excellent customer service in the public sector. You will learn about different methods that can be used to maintain a high level of customer service, such as the procedure that should be used when refusing a customer complaint and how to deliver innovative customer service.

Diploma in Customer Service - Second Assessment

Diploma in Customer Service - Final Assessment

This free online diploma course teaches you how to provide excellent customer service when dealing with the public.

Diploma in Customer Service

This course explores the customer service skills fundamental to any successful business venture. You need to master communicating and collaborating effectively with your customers to turn one-time visitors into life-long patrons. People remember how they were treated by a business more sharply than they recall products so customer service can make or break an organization. Sign up to add this valuable skill to your professional portfolio.

Composition of Meat

Chemical Changes Associated with Slaughter

Aging of Meat Carcasses

Meat Fibres and Tenderness Factors

Preventing Discolouration and Abnormalities in Meat

Diseases Associated with Meat

Human-Introduced Residues in Meat

Meat Nutrition

Meat Handling and Storage Procedures

This module introduces you to the science and nutrition behind the meat we eat, including: the composition of meat, chemical changes that can occur before and after slaughter, the aging of the meat, tenderness factors, diseases associate with meat such as BSE, meat handling, and storage, and meat nutrition.

The Meat Inspection Process

Case Study: Canadian Grading Regulations for Beef

Case Study: Canadian Grading Regulations for Veal

Case Study: Canadian Grading Regulations for Lamb and Pork

Case Study: Canadian Poultry Grading

Case Study: Canadian Game Processing, Inspection, and Grading

This module details the processes and grades of meats and poultry that have been butchered for consumer use, using the Canadian standards for grading and inspection.

Introduction to Cutting and Processing Meats

Beef - Primal, Sub-primal, and Secondary Cuts

Pork - Primal, Sub-primal, and Secondary Cuts

Lamb & Offal - Primal, Sub-primal, and Secondary Cuts

Poultry - Primal, Sub-primal, and Secondary Cuts

This module details the different cuts that can are taken from animal carcasses for consumer use, including all commonly consumed farmed meats: beef, veal, pork, lamb, and poultry.

Food Service Excellence - Meat Cutting and Processing - Assessment

Learn the standard procedures for meat processing and cutting in this free online food service industry course.

Food Service Excellence - Meat Cutting and Processing

This certificate course teaches you about cutting and processing meat for the food service industry. We study different types of meat and poultry and lay out the terminology used to discuss them. We also show you how meats are inspected and graded. This course covers everything you need to know to begin a career in meat preparation or can help experienced butchers polish their skills and refine their craft. So why wait? Enroll today!

Introduction

Food Preparation - Stocks, Poultry and Vegetables

Food Preparation - Seafood, Starches and Baking

This module will teach you about the best practices for food preparation workers. You will learn about several sorts of knives, cutting techniques, and the medium of food for which each method is employed. A selection of dressings, salads, soups, and sauces will be presented. An explanation of hygiene and other practices will also be outlined.

Becoming a Food Preparation Worker - Assessment

Learn how to prepare ingredients and perform important kitchen tasks to support cooks in this free online course.

Becoming a Food Preparation Worker

Food preparation follows a series of steps that focus on hygiene, ingredient selection, specific cooking techniques and more. This short course lays out the workflows of food preparation in detail. We go through various recipes and explore the intricate details and steps involved in their preparation. Sign up to study the selection, preparation, cooking and presentation processes that prep cooks use follow to produce delicious and healthy meals.

Introduction to Food and Beverage Service

Customer Service

Event Management

In this module, we will discuss the different sectors of the food and beverage service industry, food production methods and operation control, including safety and hygiene. The lessons will review menu planning and food pricing and explore proper recruiting methods while establishing staff training procedures.

Course Assessment - Food and Beverage Management

This free online hospitality course explains how to manage food and beverage operations in dining establishments.

Food and Beverage Management

With the UK food and beverage sector valued at over £100 billion, people interested in careers in food services are faced with a great opportunity. This hospitality management course explores the highly specialised roles needed to deliver quality food services. We go through the procedures for establishing safety, hygiene, food portions and pricing. We also explain how to design menus that promote your brand and ensure customer satisfaction.

Understanding Food Allergy as a Distinct Condition

Food Allergy Reaction Patterns and Cross-Reactivity

Priority Food Allergens and Allergen Categories

How Allergen Presence Arises in Food

Allergen Information and Regulatory Communication

This module explores the biological mechanisms of food allergies, focusing on immune system activation and the role of immunoglobulin E antibodies. You’ll learn how to distinguish allergies from food intolerances, navigate international labelling frameworks, and identify hidden allergens or cross-contact risks in professional environments.

Interpreting Allergen Information Correctly

Preventing Allergen Exposure in Preparation and Handling

Communicating Allergen Information and Handling Concerns

Applying Food Allergen Awareness Across Real-World Settings

This module explores practical methods for interpreting allergen information accurately, managing cross-contact risks, and maintaining precise communication pathways. We’ll teach you how to evaluate free-from claims, establish rigorous cleaning protocols, and address specific allergen hazards within diverse environments.

Food Allergy Awareness Essentials - Assessment

Gain essential skills to manage food allergens and prevent serious allergic reactions with this free online course.

Food Allergy Awareness Essentials

Have you ever wondered what really happens between a kitchen and an allergic reaction? This course shows you how to recognise allergens, interpret allergen information correctly, prevent cross-contact, and communicate clearly. Build practical skills through allergen awareness training to help keep people safe every day. This course was reviewed by qualified subject matter expert Abid Hussain, a food science & curriculum development expert.