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About Servsafe

ServSafe® is a food and beverage safety training and certificate program developed by the U.S. National Restaurant Association. The program educates food service workers and management on food safety best practices, foodborne illness prevention, food allergies, sanitation, and more. Though certifications are based on the US Food Code, ServSafe accreditation is recognized worlwide for its international standard of training and education.

About the Course

The ServSafe® program is an internationally-accepted food safety training and certification program that is recognized by the American National Standards Institute and the National Restaurant Association of the USA. Valid for 5 years and can be reverified online, a ServSafe Certification is a definite plus on one’s professional profile and may be an advantage in employment application selection.

Why Choose Servsafe

Servesafe’s materials help define food safety best practices because it involves specialists from regulatory agencies, academia, and the foodservice industry to create them.

Certified ServSafe Instructors and Registered ServSafe Proctors must meet minimum experience and educational requirements. Students can be confident that practical, real-world experience guides their training.

ServSafe is the leader in food safety training and certification. Certification is internationally accepted, allowing students who complete the course to apply their knowledge anywhere.

Course Outline

Intended Learning Outcomes
Basic Food Safety
Food Protection Managers will be able to identify:

  • The definition of foodborne illness and common foodborne illness symptoms
  • Biological, chemical and physical hazards.
  • Routes of contamination such as people, animals, cross-contamination, air, water, soil, food-contact surfaces and food.

Personal Hygiene
Food Protection Managers will be able to identify:

  • How, when, and where to wash their hands.
  • How to use gloves correctly and when to change them.
  • How to care for your hands and fingernails before handling food.
  • What should and should not be worn when handling food.
  • Illness symptoms that must be reported to your manager.
  • Where you should and should not eat, drink, smoke, or chew gum or tobacco in the operation.

Time & Temperature
Food Protection Managers will be able to identify:

  • Food that needs time and temperature control to keep it safe.
  • The Temperature Danger Zone.
  • How to use a thermometer correctly.
  • Requirements for receiving food and non-food items.
  • How to control the time and temperature of food during storage.
  • How to thaw, cook, hold, cool, and reheat food correctly.

Cross-Contamination and Allergens
Food Protection Managers will be able to identify:

  • How to prevent cross-contamination when storing, preparing and serving food.
  • Signs that indicate food has been contaminated prior to receiving it.
  • How to handle and store chemicals to prevent cross-contamination.
  • The Big Eight food allergens and how to prevent them from causing an allergic reaction.

Cleaning & Sanitation
Food Protection Managers will be able to identify:

  • The difference between cleaning and sanitizing.
  • How and when to clean and sanitize surfaces.
  • How to set up and use a three-compartment sink correctly.
  • How to use and maintain dishwashers correctly.
  • How to handle garbage correctly.
  • Signs of pests in the operation.


Cut off Dates of Registration Dates End Dates
June 5, 2023 June 22, 2023 June 23, 2023
June 13, 2023 July 3, 2023 July 4, 2023
July 21, 2023 August 7, 2023 August 8, 2023


Are there qualifications to take the ServSafe Food Protection Manager course and assessment?
The ServSafe Food Handler Course and Assessment do not have an official prerequisite. It may be completed by any individual seeking knowledge of basic safe food handling procedures.
Are all of my certificates available as an eCertificate?
We have created a handy guide that shows which programs offer eCertificates and which still issue printed certificates.
When do I register?
All students should be registered 3 weeks before program commencement to give them ample time to study the materials. The class sessions will be used for the exam review.
Does my certificate expire?
The National Restaurant Association recognizes the ServSafe Food Protection Manager Certification for a five-year period. ServSafe Alcohol, ServSafe Allergens and ServSafe Food Handler Certificates for a three-year period. However, state or employer requirements can vary. For more detailed information, check the regulatory requirements or contact your local health department or alcohol commission depending on the program.
What is the format of the ServSafe Food Protection Manager Assessment questions?
All questions are multiple choice.
What will I receive after I take the ServSafe Food Protection Manager Assessment?
The ServSafe Food Protection Manager Assessment measures the knowledge received through the ServSafe Food Protection Manager Course or comparable program. Individuals who receive a ServSafe Food Handler Certificate have successfully completed a Food Handler Course and have basic knowledge of the topics covered in the course.
What are the ServSafe Food Protection Manager certificate program purpose, scope and intended learning objectives?
Certificate Program Purpose: Provide and assess knowledge of basic and advanced safe food handling procedures.

Certificate Program Scope: Individuals who receive a ServSafe Food Protection Manager Certificate have successfully completed a Food Protection Manager Course and have basic and advanced knowledge of the topics covered in the course.

Certificate Program Learning Outcomes: Basic and advanced food safety, personal hygiene, cross contamination and allergens, time and temperature control, and cleaning and sanitation.

If I move, is my ServSafe Food Protection Manager certificate accepted in other states, counties and cities?
The ServSafe Food Protection Manager certificate is recognized in most jurisdictions where Food Protection Manager training is required. However, some states have additional requirements.
What is the passing score for the ServSafe Food Protection Manager Examination?
A passing score is 70% or higher. This is obtained by answering at least 56 out of 80 questions correctly. The exam has 90 questions; however there are 10 pilot questions that are for research purposes only.
How does the ServSafe Manager Certification differ from the ServSafe Food Handler Certificate?
The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The ServSafe Manager Certification is accredited by the American National Standards Institute (ANSI) under the Conference for Food Protection Standards.

The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. Upon successful completion of the ANSI ASTM 2659 accredited Food Handler course and 40-question exam, the employee will receive a Certificate of Achievement from the National Restaurant Association that can be printed from a secure section of the website.

What can I do if I do not pass the ServSafe Food Protection Manager Certification Examination and need to retest?
You can retest only if you did not pass the examination, or if your current certification is expiring. You will need to purchase a new exam each time you need to retest. You can take the examination twice within 30 days. If you don’t pass the exam on your second attempt, you must wait 60 days from your most recent attempt before taking the exam again.

No more than four attempts are allowed within a 12 month period. You will need to purchase a new Exam Answer Sheet to retake a print exam or purchase a new Exam Access Code to re-take an online exam.

I still have some questions. Who can I contact to get more information?

Class Details


June 22 - 23, 2023


Enderun Design & Innovation Campus 2nd Floor, South Wing, Estancia Mall, Ortigas Center


PhP 14,950


Face to Face
Accepted Payment Methods
Master Card
BPI Online
Security Bank
Tuition Installment Plans via BillEase
Tuition Installment Plans via GGives
Verify your minimum and maximum spend requirement by regularly checking GGives in the GCash app before your purchase.

Program Faculty

Rosanne Eleazar

Rosanne Eleazar is an adjunct faculty of Enderun Colleges and teaches Operations Management for Hospitality and Research in Hospitality. She has been a Certified Servsafe Instructor & Registered Servsafe Examination Proctor since 2014. Prior to joining the academe, she has worked in the restaurant industry as Quality Assurance Manager and Operations Manager.