Comprehensive Food Safety Training
SERVSAFE training helps reduce the risk of foodborne illnesses by promoting best sanitation practices in the food industry.
SERVSAFE is recognized by more federal, state and local regulatory agencies than any other food safety training throughout the United States.
Risk Factors that Cause Food Borne Illness
Employee Health & Personal Hygiene
Time/Temperature Control for Safe Food
Preventing Cross Contamination
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 EST
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 course date to allow for ample study time . The exam is offered the same day as the course.
NEXT CLASS DATE: Monday November 18th, 2019: 8:45 am - 5:00 pm
Exam included at the end of class from 2pm-5pm. Register by: 11/12/19
Future dates: December 12th, 2019.
Contact us for future ServSafe Manager’s Certification, Re-certification programs or
to schedule corporate or multi-facility training
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.
This program is a two-hour food safety course.
Training materials are obtained from the Educational Foundation of the National Restaurant Association.