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.
Dr. Stephanie Smith is lead instructor and Scott Parrish is co-instructor.
If you require registration assistance, please contact Cathy Blood, firstname.lastname@example.org or 509-335-2845.
If you have questions about content, please contact Stephanie Smith, email@example.com 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, firstname.lastname@example.org.
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.