Monday, Jul 22, 9 AM-5 PM

ServSafe Food Manager Class & Certification Examination

ServSafe Food Manager Class & Certification Examination
Getting there
DoubleTree by Hilton Hotel New Orleans, New Orleans, LA

ServSafe Food Manager Class & Certification Examination FREE ServSafe 7th Edition Book & Study Material Mailed To You The Day Of Registration Your ServSafe 7th Edition Food Manager Book will be mailed to you the same day you complete ​your registration. Late registrants (those received within 5 business days of the class) will not receive a hard copy book, but will receive all study material electronically. All registrants will also receive a practice 80 question Diagnostic Test with answer sheet and updated FDA Food Code.​​ Print Your ServSafe Food Manager Certification After Testing Once your results are available you can print your ServSafe Certification right from home! _____________________________________________________________________ ServSafe is a national program through the National Restaurant Association Education foundation. ServSafe requires an 8-hour class or online instruction and successful passage of an exam. Upon completion, participants receive a ServSafe Food Manager Certificate and are "ServSafe Certified" for five years. Your study material is provided to you free of charge! Once Registration is Completed You Will Receive The Certified Food Protection Manager Study Guide and Workbook, 80 Question Diagnostic Test With Answer Sheet & Updated FDA Food Code 6e At NO ADDITIONAL COST. SERVSAFE® FOOD SAFETY MANAGEMENT TRAINING & EXAMINATION The ServSafe® program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers these concepts: The Importance of Food Safety Good Personal Hygiene Time and Temperature Control Preventing Cross-Contamination Cleaning and Sanitizing Safe Food Preparation Receiving and Storing Food Methods of Thawing, Cooking, Cooling and Reheating Food HACCP (Hazard Analysis and Critical Control Points) Food Safety Regulations And more . . .