Why It’s Important

This State Mandated training will teach food safety and the critical importance of its role. You will also learn how to share food safety knowledge with each other and practice food safety in everything that you do. ServSafe training gives you the knowledge and tools to do just that.  

Some of the concepts you will understand with ServSafe training include:   

The Big 5's   
1. Purchasing food from unsafe sources 

2. Failing to cook food correctly 

3. Holding food at incorrect temperatures 

4. Using contaminated equipment 

5. Practicing poor personal hygiene  

Sanitation  

Employees will learn the dangers of food borne illness, how to prevent it and the keys to food safety. They'll see where contamination starts, the components for good personal hygiene, and how every employee can be a safe food handler.   

The Flow of Food Through the Operation  

Employees will discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. They'll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating. They'll also learn how taking active managerial control of critical food borne illness risk factors makes all the difference for a safe operation.   

Sanitary Facilities and Pest Management  

The training will cover all aspects of cleaning and sanitation in a practical, applicable manner. Employees will also learn about pest management, and how to keep pests out of the operation.      

Certification  

Upon completing and passing a 90 question multiple choice examination with an 75% or better, you will receive a certificate from the National Restaurant Association. This certification is recognized nationally and expires five (5) years from the date your exam was graded.