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ServSafe Training

ServSafe – December 17, 2018

WSU
Room: FSHN 155
1945 NE Ferdinands Ln
Pullman, WA 99164

Register by December 3rd. Late registrations will be accepted; however, it is preferred that registrants have their materials two weeks in advance of the class to review.

 

Click here to register or visit https://www.eiseverywhere.com/ereg/index.php?eventid=345377&categoryid=2890492

 

Overview

ServSafe Logo
National Restaurant Association

This ServSafe Manager course was developed by the National Restaurant Association to deliver advanced food safety knowledge and certification. This course is accredited by the American National Standards Institute – Conference on Food Protection, and meets Person in Charge (PIC) requirements.  It blends the latest FDA food code with best practices for delivery of safe food to consumers. Participants will learn the latest and best food safety practices including  safe food handling, cleaning and sanitizing, and implementation of an effective food safety culture.  It is a vital course for anyone working in the restaurant and hospitality industry.

This 8-hour course focuses on review of the information presented in the ServSafe Manager’s workbook, followed by the certification exam.

Fee: $250 per person.  Fee includes refreshments, lunch, workbook, and examination fees.

If you require registration assistance, please contact Cathy Blood, blood@wsu.edu or 509-335-2845.
If you have questions about content, please contact Stephanie Smith, steph.smith@wsu.edu or 509-335-5737.

Cancellation Policy: Cancellations will be accepted up until 10 days prior to the course being held, less $50 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy:  Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy: Your registration is not final until full payment is received. You can pay with a credit card (Visa or Mastercard) or check. Please send check payments prior to beginning of the course. Course materials will only be available for paid attendees.