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Module 11: ServSafe: An Introduction

This module offers a look at food safety from the most reputable sources in the food service industry. It examines different strategies food-service managers use to impact food safety in their organizations. The lessons prepare learners for the 8-hour ServSafe class and test required to gain the ServSafe Manager's credential. You must find a ServSafe instructor in your state to administer this test. Discovering ways to use systems and monitor employee behavior will enable learners to maintain the safety of the food in their restaurants.
A special thanks goes out to the National Restaurant Association's ServSafe Division. The ServSafe Division granted permission to use some copyrighted material and to adapt other ServSafe resources for this course.
Module: BEP-202/207; Media: OL; Lessons: 2; Credit: None; Tuition: $500 (when not taken as part of the BEPLT program)

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