ServSafe is the nationally recognized food safety program developed by the National Restaurant Association. It sets the standard for training and certifying foodservice professionals in the proper handling, preparation, and serving of food to prevent illness and ensure public safety.

This comprehensive ServSafe Manager Training course provides the knowledge and skills needed to ensure food safety in any foodservice operation. Participants will learn about proper food handling, sanitation, cross-contamination prevention, and how to maintain compliance with state and local health regulations.

The training concludes with the official ServSafe Manager Certification Exam, recognized nationwide and required by many health departments for foodservice management positions.

Who Should Attend:

• Foodservice managers and supervisors
• Kitchen and dining hall leads
• Anyone responsible for food safety or compliance in their operation

What’s Included:

• Full-day instruction from a certified ServSafe instructor
• ServSafe Manager textbook and materials
• Proctored certification exam

What to Bring:

• A valid photo ID (required for the exam)
• Pen or pencil for note-taking
• Sack lunch and beverage — a lunch break will be provided, but meals are not included

Certification:
Upon successful completion of the exam, participants will receive a ServSafe Food Protection Manager Certification, valid for five years.

Schedule:

• Check-in: 8:00am at the Central Dining Hall - coffee and light snacks provided
• Class begins: 9:00am
• Exam begins: approximately 3:00pm