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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.
- 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
- 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
Frequently Asked Questions
Penn State Extension Educators all hold advanced degrees, have received extensive training in food safety, and have experience working in the food industry. The Penn State Department of Food Science faculty provide ongoing training and support on the most current issues facing the industry. Additionally, strong relationships with the Pennsylvania Department of Agriculture and industry leaders help Educators understand and meet the educational needs of our participants. As Penn State Extension Educators our goal is not only to help participants pass the certification exam but to learn the underlying principles of food safety so that they can educate their own staff.
Finally, Educators are based in the communities they serve and are a resource after the course is completed. Educators have access to the Penn State Extension system of experts even for the most difficult of questions.
The ServSafe Food Handler course provides a certificate of completion and is intended for front line employee food safety training, not manager. It does not meet the PDA requirements for manager certification.