ServSafe® is a food safety training program created by the industry for the industry. It is one of the industry’s strongest and most recognized educational programs and is administered by the National Restaurant Association Educational Foundation.
ServSafe® is recognized by more federal, state, and local health jurisdictions than any other food safety training program in the United States.
ServSafe® is one of several programs approved by the Conference on Food Protection as meeting requirements of a Certified Food Protection Manager (CFPM).
The person-in-charge is required to be a CFPM according to the 2017 FDA Model Food Code.
ServSafe® training provides information that every foodservice professional must know about food hazards and proper food handling practices in order to keep food safe in an establishment.
ServSafe® training is appropriate for all employees who work with food. At a minimum, all individuals who will serve as a person-in-charge needs to be a CFPM. To cover all times in operation, multiple employees will need to be certified.
Why have Certified Food Protection Managers?
Demonstration of food safety knowledge and safe food handling practices
Commitment of the organization to serving safe food
Investment in staff development
* Group training can be customized to your operation