ServSafe®

The ServSafe^® food safety training uses material from the National Restaurant Association (NRA) and is taught by Clemson University Extension Agents who are Registered ServSafe^® Proctors and Certified ServSafe^® Instructors by the NRA.

Contact Frances Seel at cesfsn@clemson.edu for more information.

Manager Training & Exam - 1 day (7.5 hours)

Appropriate for restaurant managers and assistant managers, chefs, dietitians, culinary arts instructors, school food service managers, Family and Consumer Science instructors, and others. This training program meets DHEC requirements for “Certified Food Protection Manager” under federal guidelines outlined in 2-102.12(B) of the FDA Food Code.  Upon successful completion of the exam, participants will receive a certificate from the National Restaurant Association and be registered in their database. The certificate should be renewed every five years.

Topics covered:

• basic food safety
• microbiology
• contamination
• the flow of food
• receiving & storage
• food preparation & service
• active managerial control
• pest management
• training employees

The cost for the course includes the ServSafe^® exam and exam answer sheet.  The book is not included in the price of the training + exam.

The ServSafe^® Manager 7th Edition Book that accompanies this course should be purchased at the following link:

Amazon.com.  If the book is temporarily out of stock through Amazon, please use this link:  ServSafe.com.

Students should plan to purchase the book and study it before class.  Our class is a fast-paced review.  There is a maximum of 35 students per class and registration is on a first-come, first served basis. Each class must also meet a minimum of 10 students. The course is subject to cancellation if this minimum is not met.

Click here to register for current ServSafe^® course offerings