ServSafe Food Manager Class & Certification Examination - Mankato, Minnesota
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.
Immediate Exam Results - No Paper Exams - No Waiting Weeks For Exam Results
You will receive your test results immediately. Upon passage of the proctored exam you can print your ServSafe Food Manager Certification immediately!
Print Your ServSafe Food Manager Certification Immediately After Testing
All proctored exams are conducted on laptop - Our instructors have testing laptops for you!
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
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 . . .