The ServSafe Food Protection Manager Certification is a national industry certification that qualifies a worker in a restaurant setting.The class covers the following: Hazard Analysis & Critical Control Points (HACCP); Basic Food Safety; Personal Hygiene; Time & Temperature Control; Safe Food Preparation; Methods of Thawing, Cooking, Cooling & Reheating Food; Preventing Cross-contamination & Allergens; Receiving and Storing Food; Cleaning & Sanitation; and Food Safety Regulations.Students will be required to successfully pass a written exam before receiving their certificate. Class size limited to 10.
