ServSafe is a food and beverage safety training and certificate program administered by the National Restaurant Association in the United States. The ServSafe program covers various aspects of food safety, including food handling, storage, preparation, and serving, as well as sanitation and hygiene practices. It offers training materials, courses, and exams designed to educate foodservice workers and managers on best practices to prevent foodborne illnesses and ensure safe food handling practices in restaurants, catering services, and other food establishments.

The ServSafe Food Handler course is typically geared towards entry-level foodservice workers, covering fundamental principles of food safety. It includes topics such as personal hygiene, cross-contamination, time and temperature control, cleaning and sanitizing, and basic food safety regulations.

On the other hand, the ServSafe Manager Certification program is designed for managers and supervisors in foodservice establishments. It covers more in-depth knowledge and skills related to food safety management, including foodborne illness prevention, HACCP (Hazard Analysis and Critical Control Points) principles, food safety regulations, and employee training.

Successfully completing ServSafe training and passing the certification exam demonstrates a thorough understanding of food safety principles and practices, which is crucial for maintaining a safe and healthy environment in the foodservice industry.

 

 

 

Required fields are indicated by .