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About Servsafe

The National Restaurant Association delivers quality training to restaurant and food service professionals.

As the premier provider of educational resources, materials and programs to help attract and develop a strong industry workforce, ServSafe® has been the restaurant industry’s leading association since 1919 and, together with the National Restaurant Association Education Foundation, its goal is to lead America’s restaurant industry into a new era of prosperity, prominence, & participation, enhancing the quality of life for all they serve.

About the Course

ServSafe® is administered by the National Restaurant Association. Servsafe understands the importance of our program in teaching and certifying responsible food service measures.


The ServSafe® program is developed by the National Restaurant Association with the help of food service industry experts who face the same risks you do every day. Your concerns are Servesafe’s concerns.

ServSafe’s years of experience and inside knowledge of the food service industry are at the core of its courses, exams, and materials. The course aims to prepare one to handle food sanitation risks

Servesafe’s materials help define food safety best practices because it involves specialists from regulatory agencies, academia, and the food service industry to create them. ServSafe materials reflect the latest science, research, and FDA Food Code.

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.

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
May 31, 2024 June 20, 2024 June 21, 2024
July 31, 2024 August 22, 2024 August 23, 2024


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


February 22, 2024
April 25, 2024


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


PhP 16,000


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.