Award Type:

Certificate from ServSafe

Learning Outcomes:

• Recognize and prevent foodborne illnesses

• Safely receive, store, prepare, and serve food

• Identify critical control points in food service operations

• Apply sanitation and cleaning protocols

• Pass the ServSafe Manager Certification exam

Educational Objective:

Vocational - Certification required for foodservice managers and supervisory roles

Tuition:

$150.00

Included Costs:

Includes study guide, exam voucher, and proctored exam fee

Length of Course:

6 contact hours & hybrid, face-to-face

Course Outline:

• You are mailed a book and expected to study prior to attending in-person classes:

   • Foodborne Illness & Contamination

   • Time & Temperature Control

   • Personal Hygiene & Health Policies

   • Cleaning & Sanitizing

   • Pest Prevention & Facility Safety

   • HACCP Principles & Food Safety Systems

   • Regulatory Compliance

• In-Person:

   • 4 hours - Instructor-led Review & Q&A

   • 2 hours - Proctored ServSafe Exam

Admission Requirements:

None (Open Enrollment)

Attendance Requirements:

• Attendance required for in-person session and test day

• Students must register at least 2 weeks prior

• No-show on test day forfeits exam fee

Instructor Qualification:

Instructor is registered, certified, or licensed in the occupational area in which the state requires registration, certification or licensure for the occupational area in which the instructor is teaching.