ServSafe® Certification
Food Safety Essentials Foodhandlers Certificates
Food Service Resources and Training
Services Available
Vermont, Massachusetts, New Hampshire, New York, Maine,
Connecticut
and Rhode Island
Food Safety Certification Sessions
Registration Form:
ServSafe® Certification, Re-Certification and Re-Testing
Download from www.trainingtoexcel attach check forward to address on form
Information or concerns forward email info@trainingtoexcel.com
Call Norm at 802.247.0098. Phone answered by Rosebelle’s Victorian Inn and Training to Excel.
FAQ'S at Lower Section of Page
ServSafe® Certification, Re-Certification, Re-Testing
Classroom Options
Paper and Pencil examination at end of session, most popular
E-Format examination at end of session, results received immediately.
E-Format Exam for participants who studied course material on line.
Food safety pre scheduled sessions in Brandon held at Library or local country Inn; or sessions mutually arranged and tailored accommodating request at client’s facility.
Convenient classroom structures available:
Full Day Nine Hour Sessions, most popular
Two Half Days at Five Hour Sessions, consecutive or split classes
Three Days at Four Hour Sessions, consecutive or split classes
Four Evening Three Hour sessions, Brandon, Middlebury, Rutland locations only.
Registrants have choice to purchase all inclusive course material directly from Training to Excel; acquire book with answer sheet or e-format voucher from another source or purchase entire study course directly on line from www.ServSafe.com
Reminder! Purchasing on line study requires proctor for administering examination.
Food Safety at a Glance: 
Meeting Food Safety Challenge
Understanding the Microworld
Contamination, Food Allergens, Foodborne Illness
Nurturing Safe Foodhandlers
Controlling Flow of Food through Operation
Purchasing and Receiving
Storage Procedures
Preparation, Cooking, Cooling and Re-Heating
Serving and Service for Patrons, Patients and Students Essentials Book 14 Chapters
Maintaining Food Safety Management Systems.
Sanitary Facilities and Pest Management
Sanitary Facilities and Equipment
Cleaning and Sanitizing
Integrated Pest Management
Food Safety Regulations and Standards
Employee training
Instructor discusses book material, showing of true life experiences DVD’S, question/answer segment, individual experiences, review quizzes and problem questions and administering examination
Class schedule includes stretch breaks and lunch period, however no meals or snacks are provided, bring box meal or dine locally.
Passing grade at 75% or greater required to receive ServSafe® certificate issued by NRAEF within two week of exam and is valid for five years.
Applicants responsible to request preferred exam format when registering for class once book is ordered no change permitted.
Classroom Ambiance with Paper and Pencil or On-Line Format Exams
Best for industry professionals preferring to purchase and read book prior to scheduled session choosing exam format of choice paper with pencil or e-format.
On-Line Study Purchased directly through ServSafe®
Applicants purchase online study including seat number and voucher directly from NRAEF at www.servsafe.com. Applicants must provide computer.
Purchasing on line study requires proctor for administering examination.
Proctor requires minimum two weeks notice for exam.
Re-Certification
Includes 5th edition revised essentials book with answer sheet or e-format voucher.
Re-Testing
Examinee attends session or arrives at end of any convenient scheduled class.
Two Nine Hour Day Sessions
Two consecutive nine hour session include 5th edition revised Coursebook with paper answer sheet or e-format online voucher.
Exam administered on second day. Book mailed three weeks prior to class
Client ServSafe® Group Sessions
Sessions convenient tailored and arranged to accommodate variable schedules and shifts at client’s facility or other preferred location of choice
Minimum of six participants required for certification session on client’s location site.
With five or less examinees consider having company associates attend regular scheduled monthly ServSafe® classes held in Brandon, Vermont.
Reduced fees available when client provides appropriate books with paper answer sheets or e-format online vouchers and seat numbers.
Client must provide ample computer stations, laptops and WiFi availability for examinees at company facility.
Registration Form:
ServSafe® Certification, Re-Certification and Re-Testing
Download from www.trainingtoexcel attach check forward to address on form
Food Safety Courses
Certificate of Course Completion issued participants
Food Safety Essentials for Food Handlers
Specially designed with foodhandlers in thought who purchase, prepare and serve meals to patients, patrons, seniors, guest, family and clients
Sessions held at public library or popular local Inn, Brandon, Vermont.
Four hour sessions or less if requested, available in mornings or afternoons
Course improves potential job search assistance and possible promotion.
Sessions convenient arranged and tailored to accommodate variable schedules and shifts at client’s facility or other preferred location of choice
Important food safety course for full and part time food and none foodhandlers often asked to assist with kitchen production.
Course assimilates segments of ServSafe® material: Importance of Food Safety, Personal Hygiene, Controlling Time and Temperature, Preventing Cross Contamination, Cleaning and Sanitizing, Specific Job Guidelines; also overview of Food and Non Food Deliveries, Proper Storage Techniques, Flow of Food Preparation, Allergens, Chemical Use, Dish and Ware washing practices.
Course includes food handler’s guide, questions and answer period, viewing true life experience DVD’S, testing and completion of course certificate.
Participants are responsible for lunch and snack foods.
Session prepares individuals for future ServSafe® certification.
Minimum of six participants required on client’s facility site and Brandon locations.
Registration procedure and information at www.trainingtoexcel.com
Food Safety Best Practices Household
Food safety experiences for family members, individual homemakers, students, seniors, membership of private and public clubs and organizations.
Material assimilates material found in foodhandler course above.
Three hour sessions or less if requested held in library or popular local country Inn, Brandon, Vermont.
Course condensed for special group arrangements as requested.
Sessions available mornings, afternoons, evenings and Saturday as requested. Course designed for family members, household chefs, bakers, students, seniors, homemakers, friends and individuals who purchase and prepare household meals.
Course includes food handlers guide, questions and answer period, viewing true life experience DVD’S and examination and completion of course certificate.
Call for group sessions, functions and/or private club meeting rates
Registration procedure and information at www.trainingtoexcel.comMinimum
Food Service Resources and Training
Waitstaff Dining Service Etiquette Workshop
Workshops held at popular restaurant in Brandon, VT or client’s facility location.
Three hour workshop held mornings, afternoons or special arranged evenings
Ideal for new entry level service staff and existing professionals presently employed in restaurants, hospitality and food service establishments.
Course focuses on improving overall dining experience for patrons.
Workshop focuses upon procedures, style, techniques, service standards, self esteem and confidence; goal is improve patron retention, increase tips, maximize facility profits, and perhaps potential promotion.
Workshops conveniently and mutually arranged to accommodate busy schedules at client’s facility or other preferred location.
Certificate of attendance issued each class participant
Minimum attendance required: Six participants
Registration procedure and information at www.trainingtoexcel.com
Pre Board of Health “Fresh Eyes” Inspection Analysis
Maximize regulatory inspection results
Prepare for unadvertised regulatory inspection and consider a fresh eyes approach walk through of your establishment.
Re analyze current policies and procedures regarding food safety and food protection practices, front and back of house, dish and ware washing areas, cleaning and sanitizing procedures, overall sanitation practices, review personal hygiene practices, refrigeration, freezer and dry storage locations, pest management, interior and exterior elements.
Discuss potential deficiencies prior to actual regulatory inspection benefiting operation and maximize facilities overall score.
Reasonable Fees based on hourly rate
Forward e-mail or call Norm at 802.247.0098, phone answered by Rosebelle’s Victorian Inn and Training to Excel
Food safety and sanitation is a concern of today’s savvy patrons.
Food Service Consultant
Solve internal and external potential problems, concerns or questions regarding food cost, plate cost, yield factor, kitchen production, improve regulatory inspection score, sanitation practices, service and waitstaff dining etiquette.
Review current operational policies and procedures referencing purchasing, product specifications, food cost, product yield factor, inventory control, function and position descriptions, performance planning, customer service training, preparing master cleaning schedules, sanitation and facilities in-service training, financials, menus and patron retention.
Reasonable Fees based on hourly rate
Forward e-mail or call Norm at 802.247.0098, phone answered by Rosebelle’s Victorian Inn and Training to Excel
Special Events Planner
Planning special events, ceremony, retirement, promotion, graduation or house party?
Reasonable Fees based on hourly rate
Call Norm at 802.247.0098 phone answered by Rosebelle’s Victorian Inn and Training to Excel
FAQ’S
All sessions noted include 5th edition revised essentials book and exam booklet answer sheet or e-format online voucher in English unless otherwise specified.
Sessions conveniently and mutually arranged at client’s facility or other preferred location accommodating busy schedules
Participants should register at minimum three weeks prior to any scheduled or special arranged class in order to receive and read book prior to examination.
Food safety certification training provides skills, knowledge, tools and abilities required to successfully complete your daily task of serving safe foods.
Course will advance your way toward setting highest of food safety standards.
True life experience DVD’S shown explaining importance of Food Safety and Food Protection, Micro-organisms and Allergens, Personal Hygiene Practices, Purchasing, Receiving and Storage, Preparation and flow of food through unit, Cooking, Catering practices, Thawing, Reheating and Serving, Facilities Cleaning, Sanitizing and Pest Management.
Participants are responsible for meals, snacks and break beverages.
Examinees have option to purchase or borrow older edition certification books and acquire acceptable or current ServSafe® exam booklet answer sheets.
Older versions of books are acceptable however not all answer sheets are accepted for use. Answer sheet must be similar to those presently being used for exams.
With passing grade at 75% a certificate will be issued by National Restaurant Association Educational Foundation within two week of exam and valid five years.
Regardless of site location e-format participant must reserve computer stations or bring laptop at library and facility must supply WiFi capability.
ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation, used under license
Lodging Available
Ginette and Norm Milot, Owner Occupied Innkeepers
Information call 802.247.0098
Brandon, Vermont