Master Food Safety with Trusted ServSafe Certification
ServSafe Manager is a comprehensive food safety training and certification program designed to equip restaurant managers and staff with the essential knowledge and skills to maintain a safe and sanitary environment.
Recognized nationwide, this program covers critical topics such as foodborne illnesses, contamination prevention, and proper food handling techniques, ensuring that your establishment meets the highest standards of food safety.
By becoming ServSafe certified, managers can confidently lead their teams in delivering safe, high-quality dining experiences to every guest.
Attendees will learn:
- The challenges to food safety through effective training methods and handling techniques.
- Developing a Food Safety System (HACCP) to prevent foodborne illnesses.
- Methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling, and reheating.
- Maintaining sanitary facilities and equipment, cleaning and sanitizing.
In-Person Classes
Rules and Regulations:
- You must register at least two weeks prior to the class. Fee includes course book and exam.
- Lunch is not provided.
- Materials will be mailed or ready for pickup upon receipt of payment.
- Course materials and exams are also available in Spanish.
(Please allow four weeks for delivery of Spanish materials.) - Due to the overwhelming response of this seminar, a $30 fee will be charged to reschedule.
- All classes are 8 hours.
Program Cost:
- LRA member - $165
- Non-member - $195
- Re-take - $60
- Reschedule - $30 (Must be Completed within 90 days of the original course date otherwise the full price must be paid again)
ServSafe Online Bundle
Purchase of this bundle includes:
- ServSafe Manager online course
- 90-question online Food Protection Manager Certification Exam
- Online proctoring through ProctorU.
Upon successful completion of the exam, you will receive a ServSafe Food Manager Certification valid for five years. Once launched, you will have 90 days to complete it. Exam results are instant, and accommodations can be made as needed.
BEFORE you purchase this product please be aware of the following:
- You must have access to a private location and computer with a webcam and microphone. Mobile devices and tablets are not supported.
- Proctors give directions in English.
- Once your purchase is complete you will receive a confirmation email. You will also receive an additional email containing a ServSafe Manager Exam Access Code and directions for scheduling your exam through ProctorU.
- This product is nonrefundable.
Program Cost : $179
The ServSafe® Serving Safe Food course textbook is modeled after the FDA Code guidelines and also includes basic principles of reducing your liability through food handling techniques, safety systems, training and supervising employees.
- Books are available in English, Spanish, Korean & Chinese.
- Exams are available in English, Spanish, Korean, Chinese, Japanese & French Canadian.
- Accommodations can be made for other languages or for hiring an interpreter.
- Advanced noticed is required for all languages or accommodations with the exceptions of English, Spanish & Chinese.
Upcoming ServSafe Events
Food Safety News
Latest News NFSM Week 4: Inside the Health Dept.’s Response to Foodborne Outbreaks: What Should You Expect? Even in the most well-run restaurants, a foodborne outbreak may occur. An outbreak is when multiple people get sick from eating the same food. Many foodborne outbreaks in restaurants are identified from customer complaints of illness to the…
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Latest News During week three of National Food Safety Month 2024, we’re focusing on ways to prevent the spread of foodborne illnesses in restaurants. Proper prevention practices can significantly reduce the risk of contamination and foodborne illnesses. Follow these essential tips to protect your staff, your customers, and your reputation from outbreaks. Putting Personal Hygiene…
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Latest News Behind the Kitchen Door: Stories from the Frontlines Welcome back to National Food Safety Month 2024! Last week, we explored the pathogens that most commonly cause foodborne disease in the United States. This week, we’re taking a closer look at what goes on behind the scenes of a foodborne illness outbreak. But there’s another…
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