{"id":947,"date":"2018-05-24T21:09:07","date_gmt":"2018-05-24T21:09:07","guid":{"rendered":"http:\/\/extension.wsu.edu\/foodsafety\/?page_id=947"},"modified":"2026-04-01T12:23:47","modified_gmt":"2026-04-01T19:23:47","slug":"servsafe-2","status":"publish","type":"page","link":"https:\/\/extension.wsu.edu\/foodsafety\/training-programs\/servsafe-2\/","title":{"rendered":"ServSafe Training"},"content":{"rendered":"
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\"ServSafe

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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 \u2013 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.<\/p>\n\n\n\n

This in-person 8 hour course focuses on review of the information presented in the ServSafe Manager\u2019s workbook, followed by the certification exam. <\/p>\n\n\n\n

Fee<\/strong>
$175 per person.  Fee includes instruction, refreshments, lunch, workbook, and examination fees.<\/p>\n\n\n\n

Please register at lease two weeks prior to the training date to allow us to ship the manual for attendees to study and review materials.<\/p>\n\n\n\n

Dr. Stephanie Smith is lead instructor. <\/p>\n\n\n\n

This training is in-person.<\/p>\n\n\n\n

ServSafe is a review session: 8:15 am to 4:30 pm, plus exam following. Occasionally the class can run a little longer if there are a lot of questions. The exam will be given at the end of the review session, and you will have two hours to complete the exam.  This means ServSafe may take until 6:30 pm, please be prepared.<\/p>\n\n\n\n

If you are experiencing any illness, please do not attend the training and contact Cathy Blood<\/a>.<\/p>\n\n\n\n

Register for our ServSafe Trainings<\/h2>\n\n\n\n

April 16, 2026
Benton-Franklin Health District
Room: Spruce
7102 W Okanogan Place
Kennewick, WA 99336
Registration ends April 2, 2026 to allow for shipping of the manuals.<\/p>\n\n\n

\n\t\n\t\t\t\n\t\tRegister for the April 16, 2026 ServSafe in Kennewick\t\t\t<\/a>\n<\/div>\n\n\n\n

April 23, 2026
WSU Food Science Human Nutrition Building
Room 103\/155 Kitchen
1945 Ferdinand’s Lane
Pullman, WA 99164
Registration ends April 7, 2026 to allow for shipping of the manuals<\/p>\n\n\n

\n\t\n\t\t\t\n\t\tRegister for the April 23, 2026 ServSafe for Pullman\t\t\t<\/a>\n<\/div>\n\n\n\n

How to retrieve your certificate?<\/h2>\n\n\n\n

Visit the ServSafe website<\/a> and create an account using the same email address you submitted on the exam. You will need the exam session number, which was given to you on a green sheet of paper at the beginning of the exam. Once this has been entered, you should be able to retrieve your exam score and certificate. If you need additional help retrieving your certificate, please contact ServSafe at 855-514-8115.<\/span><\/span><\/p>\n\n\n\n

Cancellation Policy: Cancellations will be accepted up until 10 days prior to the course being held, less $25 will be refunded and minus the cost of the manual and test. After that time, no refunds will be made for cancellations.<\/p>\n\n\n\n

Substitution Policy:  Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845 or email blood@wsu.edu<\/a><\/p>\n\n\n\n

Payment Policy: You can pay with a credit card or debit card. Course materials will only be available for paid attendees.

ServSafe Proctoring fee is $85.<\/p>\n\n\n\n

ServSafe Manual fee is $55.<\/p>\n\n\n\n

Please email Dr. Stephanie Smith<\/a> to schedule your proctoring session.<\/p>\n\n\n

\n\t\n\t\t\t\n\t\tRegister for ServSafe Proctoring\t\t\t<\/a>\n<\/div>\n\n<\/div>\r\n\n\n
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If you require registration assistance, please contact Cathy Blood<\/a> or 509-335-2845.
If you have questions about content, please contact Stephanie Smith<\/a> or 509-335-0972.<\/p>\n\n<\/div>\r\n\n<\/div>","protected":false},"excerpt":{"rendered":"

\u00a0 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 \u2013 Conference&hellip;<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":939,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_expiration_date":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/947"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/comments?post=947"}],"version-history":[{"count":40,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/947\/revisions"}],"predecessor-version":[{"id":2093,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/947\/revisions\/2093"}],"up":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/939"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/media?parent=947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/categories?post=947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/tags?post=947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}