ServSafe Certification


Food Safety

It has always been a critical concern, but now it is more than ever.

News headlines tell the story every day. Public concern about food safety has never been greater. Each highly publicized incident of foodborne illness deals a blow to the public’s confidence in our industry. Showing your customers and guests that your staff has a high level of certification will put their minds at ease.
A restaurant that offers great food and service all in the perfect location will do wonderful. But allow one incident of foodborne illness and your business can be destroyed. The cost of training is nothing compared the potential loss your business can receive.

ServSafeĀ® Manager Training is Your Solution

It’s time to take action and invest in ServSafe Serving Safe Food Seminar from The Educational Foundation of the National Restaurant Association. This one-day seminar is designed to help leaders in the foodservice industry meet this challenge. This practical approach to food safety is the industry’s undisputed leader in food safety training for two decades.

Who Should Attend?

  • Foodservice Establishment Owners/ Operators
  • Foodservice Managers and Supervisors
  • Dietary Managers/Registered Dieticians
  • Food and Beverage Directors
  • Chefs and Kitchen Managers
  • Corporate Trainers

ServSafe is The Industry Standard

The ServSafe program has become the industry standard in food-safety training and is recognized and accepted by more federal, state and local jurisdictions than any other food-safety certification. The ServSafe program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. You will learn science-based information on how to run a safe establishment-information all of your employees need to have in order to be a part of the food-safety team.

servsafe-bookNow teaching the 6th edition, our certified trainers will provide instruction and test administration.

What to Expect on Training

  1. Training lasts about 8-9 hours. This includes a lunch break, a few smaller breaks, and the testing time.
  2. For the full training session, you will receive the 6th edition text book.
  3. Each class will have a full review before the test is administered
  4. To pass, a score of 75% must be achieved
  5. If a score below 75% is made the test can be retaken for additional cost
  6. Once test is passed student will receive certification from the National Restaurant
    Association Educational Foundation which is nationally recognized and valid for 5 years.

Note: Cancellations

Cancellations and changes occurring within 5 business days of a scheduled class are subject to a $59 rescheduling fee. The cost to retake the exam during the next regularly scheduled class is $59. All reschedules must be completed within 90 days of the original registration date or the registration fee shall be forfeited in its entirety.

Special Requests

All classes are taught in English however exams and books are available in additional languages.
Instructor versions of the exam are also available upon request. Please contact us for more information on special requests. All special requests must be received 15 business days prior to class date or an additional fee may apply.

See Class Dates