Classes

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 & UP TO DATE 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.

New certification courses are 8-16 hours total depending on your jurisdiction. This certification will satisfy all health department requirements in 95% of the United States.

Fee Schedule for ServSafe Certification Course through 5/2008:

$139.00 per person and shipping charges for certificates
Includes: training materials, handouts, certification exam and certificate upon a passing score. We will also provide up follow as needed or requested to keep your establishment current on any changes in laws and/or food safety regulations.