ServSafe Food Protection Manager Certification

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 and Reheating Food
• Preventing Cross-contamination & Allergens
• Receiving and Storing Food
• Cleaning & Sanitation
• Food Safety Regulations

Students will be required to successfully pass a written exam before receiving their certificate.  Class size is limited to 10.