ServSafe®

This is the ServSafe® Food Safety Program for Managers. Upon successful completion, participants will receive the ServSafe® Food Protection Manager Certificate. Training meets the Pennsylvania Department of Agriculture requirements for the Food Employee Certification Act.
ServSafe® - Workshops
Length: 2 days
Language: English
Note: ServSafe takes place in multiple locations. Select your preferred location and date from the drop-down to view more details.
$185.00

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Description

Starting in 2020, the Pennsylvania Food Code requires that the person in charge (PIC) of a food service operation be a Certified Food Protection Manger. That person must be onsite at all times during operating hours. To receive and maintain certification, individuals are required to pass a certification exam every five (5) years.

The ServSafe® Food Safety Manager Course, conducted by Penn State Extension, is for individuals preparing for the food protection certification exam. Completing the ServSafe® Manger Course and passing the ServSafe® Food Protection Manager Certification Examination with a 75% or higher meets this requirement.

Our courses are taught by certified ServSafe® instructors/proctors with a focus on teaching participants the importance of understanding, developing, and implementing proper food safety practices.

Course fee covers cost of the most recent addition of the ServSafe® Manager book, exam answer sheet, and learning materials.

Who is this for?
  • Anyone who needs a ServSafe® Food Protection Manager certification
  • Anyone who needs to meet the PDA requirements for food safety certification
  • Restaurant managers
  • Food service managers
What will you learn?
  • How to safely prepare food
  • How to safely store, handle, and purchase food
  • About foodborne microorganisms and allergens
  • About personal hygiene
  • How to manage pests
  • How to clean and sanitize your facility

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Frequently Asked Questions

faq

Why should I choose to take ServSafe® through Penn State Extension?
I need a ServSafe certificate for my business. I looked around online and saw there are different classes. Which class/exam do I need to take: ServSafe Manager or ServSafe Food Handler?
My certificate expires this year. When should I re-take the class and exam?
Why does Penn State Extension typically offer ServSafe® as a 2-day class?
It is hard for me to take a day off. Can I take the class online?
I got a ServSafe certificate at my last job, but left, and my employer kept the certificate. Can I get another certificate?
I work in a bakery. Do I really need to learn about cooking temperatures of meat and requirements for receiving live seafood?
Do I have to take an exam to get my ServSafe certificate?
I was certified in the past, can I just come and take the exam without taking another class or completing any course work online?
I am not inspected by the Pennsylvania Department of Agriculture (PDA), do I still need to be certified in food safety?
What happens after I register for a workshop or conference?
How long are workshops and conferences?
What materials will I need to bring to a workshop or conference?
How should I dress for a workshop or conference?
Where will the workshop or conference take place?
When will the workshop or conference take place?
Where can I learn about the agenda for a workshop or conference?
What is included with my registration for a workshop or conference?
If a workshop or conference is at maximum capacity, can I be added to a waitlist?
Are workshops and conferences accessible for people who require special needs or services?
How do I register for an event or make a purchase over the phone?