The ServSafe® Food Handler Course covers topics including:
• basic sanitation
• personal hygiene
• receiving and storage
• preparing, cooking & serving food
• cleaning & sanitizing
ALCOHOL SERVICE - Great for restaurant staff who handle alcohol—bartenders, servers, hosts, and other front-of-the-house staff
ALLERGEN - Ideal for chefs and line cooks, as well as restaurant managers and front-of-the-house staff
The ServSafe® program is a national certification program designed to teach safe handling practices to foodservice employees and others who handle and serve food to the public.
To become ServSafe Food Safety certified, you must pass the ServSafe Manager Certification Exam with a score of 75% or higher. For your ServSafe Certification to be recognized by your state or local health department, you must also meet your local regulatory requirements. Requirements may include completing both food safety training and the ServSafe Certification Exam.
If you have questions about your state's requirements, please contact your state/local health department for more options.
Developed by the National Restaurant Association Educational Foundation, ServSafe® is recognized and accepted for its food safety certifications and licensing by more federal, state, and local jurisdictions in the United States than any other food safety program.
MANAGER - The ServSafe food safety program provides high-quality food safety education and training materials for the restaurant and foodservice industry. And, VRLTA is proud to be Virginia's certified partner to provide ServSafe food safety training courses and certification exams for the NRA
Managers and other individuals that oversee foodservice facilities and employees
Appropriate for restaurant managers and assistant managers, chefs, dietitians, culinary arts instructors, school food service managers, Family and Consumer Science instructors, and others. This training program meets DHEC requirements for “Certified Food Protection Manager” under federal guidelines outlined in 2-102.12(B) of the FDA Food Code. Upon successful completion of the exam, participants will receive a certificate from the National Restaurant Association and be registered in their data base. The certificate should be renewed every five years.
Topics covered:
• basic food safety
• microbiology
• contamination
• the flow of food
• receiving & storage
• food preparation & service
• active managerial control
• pest management
• training employees
FOOD HANDLER - Perfect for anyone who handles food for your restaurant—food runners, catering staff, chefs, and other back-of-the-house staff
Participants who successfully complete this ANSI ASTM 2659 accredited Food Handler course and 40-question exam, graded by the National Restaurant Association, will receive a ServSafe® Food Handler Certificate from the National Restaurant Association that can be printed from their website. This exam is a method of measuring knowledge gained through the ServSafe® Food Handler course. Each participant will also receive a ServSafe® Food Handler Guide.
For more details on our products and services, please feel free to visit us at Serv Safe Certification, ServSafe Manager, ServSafe Manager Certification, Food Safety, Onsite training in NE