ServSafe

All certification courses are conducted using the National Restaurant Association Educational Foundation’s ServSafe Certification Course & Materials. The ServSafe Certification course is designed to teach the food service manager all aspects of food safety and sanitation from purchasing and receiving food to serving the customer. 

Key issues are thoroughly discussed such as time and temperature abuse, cross-contamination, and how poor personal hygiene can lead to foodborne illness. The food service manager will also learn how to avoid costly foodborne outbreaks. Other topics include: biological, chemical and physical hazards, proper cleaning and sanitizing, waste and pest management, and the basic principles of HACCP.

The class format includes lecture, class interaction & SERVSAFE INSTRUCTIONAL DVD’S. Each student is provided with a packet of materials related to topics discussed in the course and all necessary follow up information.

Hours of certification courses depend on your jurisdiction. This certification will satisfy all health department requirements in 95% of the United States.