menuAbout 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
SERVSAFE FOOD SAFETY PROGRAM MATERIALS
Servesafe’s materials help define food safety best practices because it involves specialists from regulatory agencies, academia, and the foodservice industry to create them.
EXPERT FOOD SAFETY EDUCATORS
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.
HOW DOES SERVSAFE COMPARE?
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.
Intakes
| 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 |
FAQs
Are there qualifications to take the ServSafe Food Protection Manager course and assessment?
Are all of my certificates available as an eCertificate?
When do I register?
Does my certificate expire?
What is the format of the ServSafe Food Protection Manager Assessment questions?
What will I receive after I take the ServSafe Food Protection Manager Assessment?
What are the ServSafe Food Protection Manager certificate program purpose, scope and intended learning objectives?
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?
What is the passing score for the ServSafe Food Protection Manager Examination?
How does the ServSafe Manager Certification differ from the ServSafe Food Handler Certificate?
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?
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
Schedule
June 22 - 23, 2023Venue
Enderun Design & Innovation Campus 2nd Floor, South Wing, Estancia Mall, Ortigas CenterPrice
PhP 14,950Format
Face to Face
Program Faculty
