SERVSAFE Training

Comprehensive food safety…

SERVSAFE training is designed to help reduce the risk of foodborne illnesses by promoting best practice in sanitation practices in the food industry.

ServSafe

SERVSAFE is recognized by more federal, state and local regulatory agencies than any other food safety training throughout the United States.
Classes cover topics such as Risk Factors that Cause Food Borne Illness; Employee Health & Personal Hygiene; Hand Care; Time/Temperature Control for Safe Food; Preventing Cross Contamination; Date Marking; and Food Allergens.

SERVSAFE programs offered:

Manager’s SERVSAFE Certification Program

This program is the food safety training required to qualify as a Certified Food Protection Manager.
This program is an intensive course designed for dining directors, chefs, managers, and supervisors.  Training materials are obtained from the Educational Foundation of the National Restaurant Association.  After successfully completing the program and passing the exam, a SERVSAFE certificate is awarded.

One day classes are offered from 8:30 am – 5:00pm. 
The SERVSAFE course book and a detailed agenda will be mailed to each participant prior to the date of the course.  We strongly suggest completing course registration no later than 2 weeks prior to the date of the course to allow for ample study time in preparation of class attendance.  The exam is offered the same day.  Continuing Education is available for Certified Dietary Mangers, Certified Executive Chefs, Registered Dietetic Technicians, Registered Dietitians, and Licensed Health Care Administrators.

Contact us today or check our calendar for upcoming ServSafe Manager’s Certification and Re-certification programs.
You may also contact us to schedule corporate or multi-facility training.

Employee’s Food Handler’s Course

This program is a two-hour food safety course.
This course is designed for all dining staff, dietary aides, personal caregivers, certified nursing assistants, all healthcare and hospitality staff.  Basic food safety and sanitation practices are covered including personal hygiene; hand care; receiving, storing, preparing, and serving safe food; proper food temperatures; cleaning and sanitizing facilities equipment.

Training materials are obtained from the Educational Foundation of the National Restaurant Association. 
After successfully completing each module and post-test, a SERVSAFE Food Handler’s certificate is awarded.
Contact us to schedule a Food Handler’s training for your employees.

Reliable food safety training…

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