Why! Enroll into ServSafe® Certification?
ServSafe Certification Overview
ServSafe® Certification by the National Restaurant Association
is oldest and most
widely respected comprehensive food safety
training program known to food service
and food retail professionals
ServSafe® program is dedicated to making hospitality industry
more efficient, effective,
and safe. Providing entry level participants
and seasoned professionals with current knowledge
purchase, prepare, cook and serve; ensuring savvy
on site are safe to consume
Proprietors, Chefs, Management and Culinary Teams must be aware
and understand the risks
and ways to prevent foodborne illness will
lead to improved food safety, protect customers,
patron retention and businesses from harm
Person-in-charge of a food service or retail establishment
how and what
food safety practices to monitor
implement corrective action.
Attractive convenient sessions now available for Professionals
with hectic schedules to ServSafe® Certify, check Courses
and Resources tab.
Attractive fees at only $99.00pp
ServSafe Training sessions with Certification exam consist of one
nine hour day, six hours actual class time, two or three short breaks,
half hour lunch period, allowing remaining two hours to complete
ninety questions multiple choice exam.
With successful passing grade of 75%, student self-download
results within 8-10 days.
Certification is valid five years from exam date.
Recipe for Food Safety Success
ServSafe® emphasizes importance to prevent foodborne
illnesses and ultimately an outbreak.
Partial list of terms covered during Classes
How Food becomes Unsafe
Time and Temperature Abuse
High Risks Populations
Personal Hygiene best Practices
Associate Health practices
Flow of Food Best Practices
Acronym FAT TOM
Food Defense Acronym ALERT
Big 8 Allergens
Partial Cooking Practice
Serving Food without Temperature Control
Cleaning and Sanitizing
Facilities Risk and Hazards
Eminent Health Hazard
Pest Control Awareness
Cleaning up SOP for Sick Staff and Patrons
Concerns with Cross Connections
Food Safety Sessions Offered
- ServSafe® Certification.
- Food Handler Sessions.
- ServSafe® Retreat.
- Proctoring Service.
Resources and Workshops
- Self-Development Resources.
- Waiter and Waitress Dining Service Workshops
- Front and Back of House In-Service Training Workshops at Client's Business Site.
- Pre-Regulatory Board of Health On-Site Inspection Audit.
- Consultant Services.
HACCP Seven Principles no longer found in ServSafe Manager Book only Course Book.
- Conduct a hazard analysis.
- Determine critical control points.
- Establish critical limits.
- Establish monitoring procedures.
- Identify corrective actions.
- Verify that system works.
- Establish record keeping and documentation.
About Training to Excel
Norm Milot, Owner and Certified
exhibits experience and qualifications
and Food Retail
Norm, a super senior has inspired
and prior active managerial years
on the job
weekly in-services, huddles
Classes are casual with relaxed ambiance,
stress free program,
session includes viewing
true life scenario DVD’S, PowerPoint
open life experiences segment, building confidence,
and usually favorable exam scores.
email:firstname.lastname@example.org or email@example.com
© Training To Excel - Norm Milot. ServSafe logo used with permission. 2015