ServSafe Certification August 4 & 11

Monday, August 4 & 11 from 9 to 5.

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