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ServSafe

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Andre Pierce

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Food, Institution and Sanitation

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ServSafe is an 18-hour Food Safety Certification course developed by the Education Foundation of the National Restaurant Association. This course is designed for foodservice managers and supervisory staff in restaurants, hospitals, nursing homes, child care facilities and other food-handling establishments.
 
This course is co-sponsored by the Wake County Environmental Services Department and the North Carolina Cooperative Extension Service's Wake County office. The course is taught by members of both organizations including the ES Department's environmental health specialists (informally known as the health or restaurant inspectors).​ ​
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There is a registration fee per person, which covers the cost of educational materials, testing supplies and meals provided during full-day classes. The registrant must attend all sessions in order to complete the course.
 
Some of the key concepts presented during the course include:
  • Sanitation: You will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. You will learn how contamination occurs, the components of good personal hygiene, and how every employee can be a safe foodhandler.
  • The Flow of Food: You will learn how to prevent cross-contamination, and how to use time and temperature control effectively. A focus will be on safe receiving, handling, preparation, serving, storing, cooling and reheating of foods.
  • Sanitary Facilities and Pest Management: You will learn critical aspects of cleaning, sanitation and pest management.  

For additional information contact:

The ServSafe logo is a registered trademark of the National Restaurant Association Educational Foundation and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.

 

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Content Type: Article Page
Version: 32.0
Created at 8/10/2012 1:08 PM by Stephen R. Walston
Last modified at 8/20/2014 1:46 PM by Anne-Kathrin Bartoli
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