Specifications include, but are not limited to: 1. Train inmate students to comprehend and demonstrate understanding of the pertinent information concerning the six aspects of food service that can affect the safety of food: • Foodborne Microorganisms and Allergens • Personal Hygiene • Purchasing, Receiving and Storage • Preparation, Cooking and Serving • Facilities, Cleaning/Sanitizing and Pest Management • regulatory attributes 2. Utilize ServSafe Manager training materials. 3. Provide comprehensive list of materials that will be brought into the institutions to conduct training; the list is to be submitted to the Education Staff at each institution. 4. Provide lesson plans, training aids, syllabi, and other classroom related materials. 5. Provide the ServSafe tests and issue results, earned certificates, and copies of certificates to the Education Staff at each institution at the conclusion of each cycle
