ServSafe Food Safety MANAGER Training & Certification
Did you know that California state law requires each food service establishment to have at least ONE employee who holds a Food Safety Manager certification? And that certification must be renewed every five years?
Taking this course and successfully passing the SERVSAFE exam will result in participants receiving the Food Manager’s Certificate and Card, recognized by the Health Departments of Solano County and Napa County Health Department, and nationally accredited food safety certification from the National Restaurant Association.
THIS IS AN IN-PERSON WORKSHOP WITH A WRITTEN EXAM AT THE END! The training is in English, but the proctored exam will be available in English or Spanish (exam in Simplified Chinese also available by prior arrangement only!)
The ServSafe training blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by food service industry experts.
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Length: 8 Hours (including lunch break)
Content: The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers the following 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
Cathy Balach has owned two food businesses and has been teaching the Servsafe program for 10 years.
She holds a MBA with focus in Entrepreneurship from the University of North Carolina at Chapel Hill and a Masters in International Management from University of Arizona/Thunderbird.
Cathy has worked for PepsiCo, Pricewaterhouse Coopers, and launched three startups of her own. With over 15 years of experience consulting and mentoring small businesses, she has worked with thousands of start-up and growing businesses in the North Bay.
Prices: IF IT IS YOUR FIRST TIME TAKING THE SERVSAFE CERTIFICATION IT IS HIGHLY RECOMMENDED THAT YOU BUY THE BOOK ALONG WITH THE TRAINING AND EXAM TO STUDY BEFOREHAND (at least 2 weeks).
SERVSAFE BOOK, TRAINING, AND PROCTORED EXAM: $169 – this includes the official ServSafe study book (YOU MUST PICK UP IN PERSON AT SOLANO SBDC IN FAIRFIELD IN ADVANCE OF THE TRAINING), the in-person class with the test, and (after successfully passing) access to your Food Manager Certificate & Card online.
TRAINING AND EXAM (NO BOOK): $129 – The in-person class with the test, and (after successfully passing) access to your Food Manager Certificate & Card online.
EXAM ONLY (for those who have access to other study materials): $59 ARRIVE AT 2:30PM
The information provided in this webinar and any supplementary materials provided to registrants are intended for educational and informational purposes only and does not constitute professional financial or legal advice. No registrant should act or fail to act on the basis of any material contained in this webinar without obtaining proper financial, legal or other professional advice specific to their situation. The Northern CaliforniaSmall Business Development Center, and its host, the HSU Sponsored Programs Foundation, specifically disclaims any liability, loss or risk, personal or otherwise, which is incurred as a consequence, directly or indirectly, of the use and application of any of the information presented in this webinar. By registering for this webinar you acknowledge and agree that you have read, understood, accept and agree to the above disclaimer and that under no circumstances shall the Northern California Small Business Development Center or it’s host, the HSU Sponsored Programs Foundation, be held liable for any claims, losses, or damages of any kind or nature arising out of or in any way related to the information provided in this webinar and/or the registrant’s use of or reliance on said information.