NY Server Package: NY ATAP On-Premise and Food Handler
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This Package Contains Courses - See More
- Course Delivery: On Demand
- Duration: 5
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Description
The purpose and goal of this course is to provide individuals working in restaurants and non-restaurant facilities with an overview of alcohol and food safety issues, regulations, and techniques to maintain a safe environment. It will help you to better understand how to be a responsible seller/server of alcohol and how handling food correctly is not only the law, but it improves safety and lowers cost as well.
Course Objectives
After completing the Food Handler portion of this course, the student will be able to:
- Define food safety and its goals, benefits, impact, proper adherence, critical control points and recall requirements
- Recall biohazards, symptoms and causes of common foodborne illnesses, identify spoilage signs and causes
- Identify three types of contamination, explain how food become hazardous and recognize how to preserve food
- Understand time, temperature and control with relation to food handling and how to properly take the temperature of food and maintain temperature while storing food
- Discuss personal hygiene importance and practices, and food handling practices and techniques
- Understand procedures for acquiring and receiving food, considerations for meat and poultry and proper food storage
- Identify both proper and improper cleaning and sanitizing procedures and implications
- Identify signs and eradication procedures for pest infestation; recognize proper facility design for food handling, including a reliable water supply, wiping cloth usage requirements and toilet/hand washing requirements
- Describe alcohol use
- Talk about the effects of alcohol
- Understand the sellerâs role in the enhancement of public safety
- Discuss the sellerâs responsibilities and obligations under the law
- Define blood alcohol concentration and how it is calculated
- Describe the effects of mixing alcohol with other drugs
- Recognize intoxicated individuals
- Refuse a sale to someone with little conflict
- Prevent disturbances in the establishment and handle difficult situations
- Check IDs accurately and recognize clues for when an individual is using a fake ID
- Recognize second-party sales
The Following Courses Are Included In This Package:
| Course Name | Industry | Course Delivery |
|---|---|---|
| Learn2Serve New York Alcohol Training Awareness Program(ATAP) On-Premise Training | Food and Beverage Programs |
|
| Learn2Serve Food Handler Training Course (ANAB-Accredited) | Food and Beverage Programs |
|
Topics Covered
NYATAP:
Lesson 1: Introduction
Lesson 2: How Alcohol Affects the Body
Lesson 3: Recognizing Intoxicated Customers
Lesson 4: Preventing Disturbances
Lesson 5: Minors and Liability
Lesson 6: How to Refuse a Sale
Lesson 7: New York Drinking Laws
Food Handler:
Lesson 1: Introduction to Food Safety
Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
Lesson 3: Contamination
Lesson 4: Food and Temperature Control
Lesson 5: Preventing Food Contamination
Lesson 6: Food Receiving and Storage
Lesson 7: Sanitizing
Lesson 8: Pest Control
Lesson 1: Introduction
Lesson 2: How Alcohol Affects the Body
Lesson 3: Recognizing Intoxicated Customers
Lesson 4: Preventing Disturbances
Lesson 5: Minors and Liability
Lesson 6: How to Refuse a Sale
Lesson 7: New York Drinking Laws
Food Handler:
Lesson 1: Introduction to Food Safety
Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
Lesson 3: Contamination
Lesson 4: Food and Temperature Control
Lesson 5: Preventing Food Contamination
Lesson 6: Food Receiving and Storage
Lesson 7: Sanitizing
Lesson 8: Pest Control
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