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K–12 Standards

NRAEF ServSafe Standards (2021): Vocational Training

Other Maine Vocational Training sets

Providing Safe FoodSS.1

  • a.

    Identify foodborne illness.SS.1.a

  • b.

    Prevent foodborne illness.SS.1.b

The MicroworldSS.2

  • a.

    Define pathogens.SS.2.a

  • b.

    Define viruses.SS.2.b

  • c.

    Define bacteria.SS.2.c

  • d.

    Define parasites.SS.2.d

  • e.

    Define fungi.SS.2.e

  • f.

    Define biological toxins.SS.2.f

Contamination and Food AllergensSS.3

  • a.

    Describe contamination.SS.3.a

  • b.

    List food allergens.SS.3.b

The Safe FoodhandlerSS.4

  • a.

    Describe how foodhandlers can contaminate food.SS.4.a

  • b.

    Outline a good personal hygiene program.SS.4.b

The Flow of Food: An IntroductionSS.5

  • a.

    List hazards in the flow of food.SS.5.a

  • b.

    Monitor time and temperature.SS.5.b

The Flow of Food: Purchasing, Receiving and StorageSS.6

  • a.

    Describe general purchasing and receiving principles.SS.6.a

  • b.

    Describe the storing of food.SS.6.b

The Flow of Food: PreparationSS.7

  • a.

    Define types of food preparation.SS.7.a

  • b.

    Demonstrate the food cooking process.SS.7.b

  • c.

    Describe the cooling and reheating of food.SS.7.c

The Flow of Food: ServiceSS.8

  • a.

    Define food holding.SS.8.a

  • b.

    Describe food serving.SS.8.b

Food Safety Management SystemsSS.9

  • a.

    Outline food safety management systems.SS.9.a

  • b.

    List crisis management steps.SS.9.b

Sanitary Facilities and EquipmentSS.10

  • a.

    Designing a sanitary operation.SS.10.a

  • b.

    List interior requirements for a sanitary operation.SS.10.b

Cleaning and SanitizingSS.11

  • a.

    List steps in cleaning and sanitizing.SS.11.a

  • b.

    Describe dishwashing procedures.SS.11.b

  • c.

    Describe cleaning and sanitizing steps in the operation.SS.11.c

Integrated Pest ManagementSS.12

  • a.

    Define the Integrated Pest Management (IPM) Program.SS.12.a

  • b.

    Describe the role of the Pest Control Operator (PCO).SS.12.b

Food Safety Regulation and StandardsSS.13

  • a.

    Describe Government Regulation of Food Service Operations.SS.13.a

  • b.

    Define Inspections procedures.SS.13.b

Employee Food Safety TrainingSS.14

  • a.

    Design Food Safety Training for Staff.SS.14.a

  • b.

    Design Training Delivery Methods.SS.14.b

Frequently asked questions

What grade levels do these standards cover?
VOCATIONALTRAINING
When were these standards adopted?
2021
Where can I read the official document?
NRAEF ServSafe Standards

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