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Food Safety Certifications

The ServSafe® program provides food safety training, exams, and educational materials to foodservice managers. Students can earn the ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).

The program 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 foodservice industry experts.Trust the only food safety program with roots in the foodservice industry to help you protect customer health, improve employee performance, and preserve business reputation.

Training and exam formats: online and classroom

Training languages: English, Spanish, Chinese and Korean

Exam languages: English, Spanish, Chinese, Korean, Japanese, and Canadian French.

ServSafe Alcohol Certification

Fundamentals of responsible alcohol service by combining interactive exercises, audio and video and role-play activities to help prepare participants for real-life scenarios.

Online Course is ideal for individuals who wish to prepare to take the ServSafe Food Protection Manager Certification Exam. This interactive course has been designed using the latest techniques in learning theory, to deliver current food safety information, in a fun and easy-to-use format. The course covers critical principles including: personal hygiene, cross contamination, time and temperature, cleaning and sanitizing, and more. 

You will have 90 days to complete it, at which time the course will be deactivated.

ServSafe Manager Certification

Basic

Exam Proctoring

$145

Silver

Study Guide
Practice Quiz
Exam Proctoring

$165

Platinum

Study Guide
Practice Quiz
4-Hour Class
2-Hour Review
Diagnostics Exam
Exam Proctoring

$265

Gold

Study Guide
Practice Quiz
2-Hour Review
Diagnostics Exam
Exam Proctoring

$215

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Advance Restaurant Training

Certified Restaurant Professional

  • Front-of-house knowledge and service culture

  • Back-of-house restaurant and kitchen knowledge

  • Product quality and cost control

  • Branding and marketing

Certified Restaurant Supervisor   

  • Implementation of company policies

  • Customer service and quality assurance goals

  • Successfully leadership development 

  • Work place safety measures 

  • Cost control

Certified Restaurant Manager     

  • Financial management and performance

  • Purchasing and cost control

  • Recruiting, hiring and training employees 

  • Managing employee performances

  • Work place safety measures and regulations

  • Marketing, planning and evaluations

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