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Upon successful completion, participants can receive their ServSafe® Food Protection Manager Certificate, meeting the PA Department of Agriculture requirements for the Food Employee Certification Act.

Even with years of food preparation, things change. Our program keeps nonprofits and volunteers updated on food safety rules. Protect customer health and organizational reputation.

Understanding and preventing backflow in your food facility is critical to ensure safe food for your customers.

Cleaning removes visible solids while sanitizing reduces pathogens on surfaces to safe levels. This video describes proper cleaning and sanitizing procedures.

Recent recalls of flour are important to note, but a recall is not the only time to be concerned about the safety of raw flour. Always handle uncooked flour carefully.

Food products must be stored in food-grade containers at all times. Trash bags and empty chemical containers are not acceptable for food storage.

Antimicrobial resistance (AMR) in the poultry industry affects food safety. This video explains how AMR develops, spreads, and its impact on the food supply chain.

The use of antimicrobials in poultry production may play a dual role in enhancing animal health and posing risks to food safety and public health. This video explores the development of antimicrobial resistance (AMR) in animal production and its cascading effects on food safety.

A manual for food safety managers that provides information regarding proper food safety and handling practices.

Curso sigue plan de seguridad alimentaria de la Asociación Nacional de Restaurantes, para certificación inicial o renovación.

This course uses the National Restaurant Association food safety curriculum for food service establishments and is for individuals seeking initial food safety certification or renewal.

This manual helps nonprofits and volunteers understand the risks of preparing large quantities of food and the essential safety practices for a safe event.

Our self-paced online course readies food professionals to take a food protection manager exam that meets the PDA requirement for food safety certification. Exams are proctored at scheduled locations. Certification is valid for five years.

Hepatitis A is a virus that causes foodborne illness. Symptoms can take several weeks to appear and can last for a few weeks to months.

This guide explains the three different training options offered by Penn State Extension to prepare learners to earn a food safety manager certificate, such as ServSafe®.

Studies show that incorporating food safety instructions in recipe directions improves food safety behaviors.

Poster detailing when to wash your hands.

This poster provides tips to remind you to "clean first, then sanitize."

Poster providing proper food temperatures.

Poster explaining how to properly cool foods quickly.

Poster explaining how to prevent cross contamination when handling foods.

Get certified with Penn State Extension's Food Safety Manager Prep Course. Perfect for managers, chefs, and inspectors, it's convenient, interactive, and meets FDA standards.

Shigella spp. is a bacteria that causes foodborne illness. Symptoms can include diarrhea, fever, and stomach cramps.

Food service employees who work when sick can easily contaminate food and food contact surfaces, resulting in a foodborne illness outbreak.

Cooking foods to the proper temperature destroys harmful bacteria. This video describes how to use a calibrated thermometer to check food temperatures.