ServSafe training helps the food service employee understand the causes of foodborne illness and teaches them how to minimize the risk of food hazards when preparing food.  Topics include: providing safe food; food safety; the microworld; contamination; food allergies and foodborne illness; the safe foodhandler; personal hygiene; purchasing and receiving safe food; receiving and storage; protecting food in preparation; cooking and service; the principles of the HACCP system; sanitary facility and pest management; cleaning and sanitizing; and the certification exam.