ServSafe®

This is the ServSafe® Food Safety Program for Managers. Upon successful completion, participants will receive the ServSafe® Food Protection Manager Certificate.
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.

From: Free

To: $185.00

Starting at FREE

Starting at FREE

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Description

Training meets the Pennsylvania Department of Agriculture requirements for the Food Employee Certification Act.

The ServSafe® course, conducted by Penn State Extension, is for individuals preparing for the exam. After attending the ServSafe® class(es) and passing the proctored, multiple-choice exam with a score of 75% or higher, participants will receive a ServSafe® certificate, which meets the PDA requirement for food safety certification. To receive and maintain certification, all individuals are required to pass a certification exam every five (5) years.

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

A revision to Section 1-201.12(A) and 2-102.20 (B) of the FDA Food Code now requires the Person in Charge (PIC) to be a Certified Food Protection Manager (CFPM). As required by the Pennsylvania Food Employee Certification Act, the Pennsylvania Department of Agriculture will begin the process of implementing regulations to reflect the FDA Food Code changes concerning Food Protection Manager Certification requirements. Considering the regulatory process, the new requirement to certify the Person in Charge as a CFPM will likely become effective sometime in 2020.

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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Faq

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?