ServSafe Classes

Certified Food Safety Training

Invest in food safety training with an experienced, certified instructor dedicated to helping food service professionals succeed. The National Restaurant Association's ServSafe Food Protection Manager Certification is nationally recognized. 

With 30 years of experience in the food service industry and 10 years of teaching culinary arts and ServSafe, I provide comprehensive, engaging, and up-to-date food safety education. As a Registered ServSafe Instructor and Proctor, I am qualified to deliver certification training and administer ServSafe examinations.

In-Person ServSafe Manager Certification Class

• 8-hour instructor-led course

• 1-hour lunch break

• Final 2 hours dedicated to the official ServSafe Manager Certification Exam

Classes are designed to equip participants with the knowledge and confidence needed to earn their ServSafe certification while promoting safe food-handling practices in the workplace. Class materials should be ordered weeks before your session begins for the best results. 

Online Exam Proctoring

Already completed your training? ServSafe online exam proctoring is available by appointment upon request.

Choose a trusted food safety training provider committed to professional instruction, exceptional service, and your success.

Topics Covered During the 8-Hour Food Safety Class

This comprehensive ServSafe Manager Certification course covers the essential principles of food safety required for managers and food service professionals. Topics include:

• Foodborne illnesses and how to prevent them

• Personal hygiene and employee health

• Cross-contamination prevention

• Time and temperature control for safety (TCS) foods

• Cleaning, sanitizing, and pest management

• Purchasing, receiving, and storing food safely

• Safe food preparation and cooking temperatures

• Cooling, reheating, and hot/cold holding procedures

• HACCP (Hazard Analysis and Critical Control Points) principles

• Food safety regulations and inspection readiness

• Active managerial control and developing a food safety culture

• Allergens and allergen management

• Facility design, maintenance, and equipment sanitation

The course includes interactive instruction, real-world examples, review of key concepts, and preparation for the ServSafe Manager Certification Exam.

Course Schedule:

• Instructor-led training: Approximately 6 hours

• Lunch break: 1 hour

• ServSafe Manager Certification Exam: Final 2 hours