ServSafe® Food Manager’s online course and assessment provides food safety training, exams, and educational materials to food service managers. The training covers critical principles, including personal hygiene, cross-contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more.
This training includes Online training and Exam Voucher.
Please note:
The purchase of an “Exam Access Code” is a unique, one-time use number which the examinee must enter into the computer to access the exam. Only Registered ServSafe Instructors or Proctors may administer the ServSafe Online Exam. Either proctors or examinees may purchase Exam Access Codes. Purchased Exam Access Codes will be emailed directly to the purchaser’s email address.
Failed exams: If you do not pass your exam, you may schedule another exam following our Retesting policy. You must purchase another exam access code.
Retesting policy: Our retesting policy states an examinee may take the exam the first two times within a 30-day period, if necessary. If three or more attempts are required, the examinee must wait at least 60 days from their last attempt. No more than four attempts are allowed in a 12-month period.
Overall employment of Food Service Managers and related workers is projected to grow 47% percent from 2020 to 2030, faster than the average for all occupations. In addition, the projected annual job openings over the decade are 2,800. Currently, workers in In New York-Newark-Jersey City, NY-NJ-PA earn on average $36.14 an hour for Food Service Manager related positions.
Sample of reported job titles include: Banquet Manager, Catering Manager, Food and Beverage Director, Food and Beverage Manager, Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Restaurant General Manager, Restaurant Manager
Food Service Managers and related workers plan, direct, or coordinate activities of an organization or department that serves food and beverages. Tasks include monitoring the activities of individuals to ensure safety, quality, or compliance with rules; Maintaining regulatory or compliance documentation and operational records.
Food Service Managers and related workers are employed in restaurants, schools, food processing facilities plants, and other dining places. Work shifts often include early mornings, late evenings, weekends, and holidays. Part-time work is common.
Food and beverage serving and related workers usually require a high school diploma and some previous work-related skill, knowledge, or experience.
The National Restaurant Association recognizes the ServSafe Food Protection Manager Certification for a five-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.
The ServSafe Food Manager’s training and exam provided by FoodTEC is available in English and Spanish only.
Can I administer the ServSafe Manager’s assessment to myself?
The ServSafe Food Manager’s training requires a Certified Instructor, and a Registered ServSafe Proctor must be physically present in the room to administer your exam. For the classroom/print version food handler assessment, an instructor must administer the assessment.
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, the 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.
The ServSafe Food Manager’s Course and Assessment do not have prerequisites needed, but prior food industry experience is recommended. To become ServSafe Food Safety certified, you must pass the ServSafe Manager Certification Exam with a score of 70% or higher. For your ServSafe Certification to be recognized by your state or local health department, you must also meet your local regulatory requirements. Requirements may include completing both food safety training and the ServSafe Certification Exam.
ServSafe Food Safety Manager trains food service managers and employees on food safety best practices and equips them with the skills needed to reduce the risk of a foodborne illness outbreak. The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam. The training satisfies the "Person in Charge (PIC)" requirement per the FDA Food Code; it Reflects the latest science, research, and FDA Food Code; and is accepted in all 50 states.
The ServSafe Food Manager’s Course and Assessment do not have prerequisites needed, but prior food industry experience is recommended.
Curriculum
ServSafe Food Safety Manager trains foodservice managers and employees on food safety best practices and equips them with the skills needed to reduce the risk of a foodborne illness outbreak. The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam.
INTRODUCTION
CHAPTER 1: PROVIDING SAFE FOOD
CHAPTER 2: FORMS OF CONTAMINATION
CHAPTER 3: THE SAFE FOOD HANDLER
CHAPTER 4: THE FLOW OF FOOD: AN INTRODUCTION
CHAPTER 5: THE FLOW OF FOOD: PURCHASING AND RECEIVING
CHAPTER 6: THE FLOW OF FOOD: PREPARATION
CHAPTER 7: THE FLOW OF FOOD: SERVICE
CHAPTER 8: FOOD SAFETY MANAGEMENT SYSTEMS
CHAPTER 9: SAFE FACILITIES AND PEST MANAGEMENT
CHAPTER 10: CLEANING AND SANITIZING
APPENDIX
Jhack Sepúlveda is a Food and Nutrition Consultant with 15 years of specialized experience in the food safety and Quality Assurance sector.
Experienced Quality Assurance Specialist skilled in Quality Assurance, FDA, U.S. Department of Agriculture (USDA) regulations, GFSI management systems, OSHA 30, Project Management certified, and business administration professional. Graduated from York Community College.
This course is 100% online. Start anytime.