ServSafe Manager Food Safety Training (5-Day)
Become a Certified Food Safety Manager by taking our five-day (four remote day and one in-person day + proctored exam) National Restaurant Association's ServSafe Food Safety training program, and earn the most highly regarded certificate in the foodservice industry.
This training is designed to provide you with the knowledge and skills you need to prepare for and pass the ServSafe Massachusetts Food Management Certification exam. Class meets virtually for four days with the fifth day, the last day, being face-to-face on campus.
The course covers all the key topics that are critical to food safety, including preventing cross-contamination, understanding foodborne illnesses, and implementing proper food handling procedures. Exam procedures, testing time, personal hygiene, cross contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more are taught. You will be given ample opportunities to review and practice for the exam. We want you to feel confident and well-prepared for the certification exam, and this course will help you achieve your goal.
The course tuition does not include the book, which must be ordered from the ServSafe website. You must be in possession of the book by the time the course begins. As the book includes a free exam bubble sheet, you will use it during the certification exam on the final day of the course. The book title is ServSafe Manager Book 7th Edition, English, with Exam Answer Sheet and the cost is $70.30. Order the book here. Please note: book price is subject to change without notification.
We look forward to having you in our ServSafe Manager Food Safety Training course, and we are confident that you will come away with a deep understanding of food safety principles and best practices that will serve you well in your hospitality and restaurant career.
ServSafe Manager Food Safety TrainingSLF-102E
|Section||Dates||Days and Times||Instructor||Fee||Register|
|SLF-102E-SU01||Jun 20 - Jun 24|
Saturday at 10 a.m.-1 p.m.
and Tue, Wed, Thu, Fri at 7-9 p.m.
|SLF-102E-F01||Nov 7 - Nov 11|
Saturday at 10 a.m.-1 p.m.
and Tue, Wed, Thu, Fri at 7-9 p.m.
Frequently Asked Questions
By fully preparing for and participating in this course, students will be able to:
- Recognize the importance of food safety
- Define foodborne illnesses, understand their occurrence and prevention
- Differentiate biological, chemical, and physical contaminants; and accidental vs. deliberate contamination
- Articulate foodborne illness risk factors
- Respond to a foodborne-illness outbreak
- Develop good personal hygiene, training, and monitoring programs
- List various governmental agencies involved in food safety
- Be aware of the challenges to food safety
- Cite foods requiring time and temperature control for safety (TCS foods)
- Distinguish high-risk populations and the importance of food safety for their health and well-being
- Understand food allergens and food defense
- Know the application of correct kinds of thermometers
- Discern the different steps in the flow of food
- Understand the importance of purchasing from approved, reputable suppliers
- Use criteria to accept or reject food and how to label food
- Identify ways to prevent time-temperature abuse and cross-contaminations through the flow of food
- Associate the importance of safe facility and pest management in food safety
- Differentiate between cleaning and sanitizing
How is the course delivered and what is the course format?
This course is instructor-led and is delivered virtually during scheduled class times. The course meets virtually during the first four days: Tuesday, Wednesday, Thursday, Friday. On the fifth day, the last day of the course, you will meet in person at the Charlestown main campus to do a review before taking the proctored exam.
Day 1-4: Virtual, Instructor-led, Synchronous, using meeting link
Day 5: In-Person at the Charlestown main campus located at 250 New Rutherford Avenue in Charlestown, MA.
This curriculum is designed to provide a comprehensive and in-depth training experience for the ServSafe Massachusetts Food Management Certification exam. Each day will build upon the previous day's content, providing a cohesive and integrated learning experience. Throughout the course, students will engage in a variety of learning activities, including lectures, group discussions, case studies, and hands-on exercises. By the end of the course, students will have a deep understanding of food safety principles and best practices, and the knowledge and skills needed to pass the certification exam and excel in their hospitality and restaurant careers.
What is covered in the course each day?
Day 1 (7 pm – 9 pm):
- Introduction to ServSafe and Food Safety
- Foodborne Illnesses and Contamination
- The Safe Food Handler
Day 2 (7 pm – 9 pm):
- Time and Temperature Control
- Preventing Cross-Contamination
- Cleaning and Sanitizing
- The Flow of Food: Purchasing, Receiving, and Storage
Day 3 (7 pm – 9 pm):
- The Flow of Food: Preparation, Cooking, and Serving
- Food Safety Management Systems
- Facilities and Equipment
- Pest Management
Day 4 (7 pm – 9 pm):
- Employee Health and Personal Hygiene
- Regulations and Legal Requirements
- Crisis Management and Emergency Preparedness
- Customer Service and Food Safety
Day 5 (In-Person review followed by the proctored exam at the main campus in Charlestown, MA, 10 am – 1 pm)
- Review and Practice Exam
- Certification Exam
Do I need to create an account with ServSafe?
Yes. During the course, you will be given instructions to create your account at the ServSafe website. By creating an account, you will be able to register for the certification exam for which your course instructor will provide proctoring. More details on the exam day will be discussed in the training, as the exam day approaches.
What happens on the fifth day, the last day of the course?
The last day is three hours in duration and will be comprised of a large group review as well as time for individual questions prior to the administration of the paper/print exam. At the end of the exam, the proctor collects your filled-in answer sheets and mails them to ServSafe in Chicago, IL.
You can expect to receive the exam results to your email address within 7-to-10 business days. You may also log in to ServSafe to view your score and print your certification. Upon passing the exam, you will be certified in ServSafe Massachusetts Food Management. This certification is a valuable credential that demonstrates a commitment to food safety and professional excellence in the foodservice industry.
Do I need to be fully vaccinated to be on campus?
On the 5th day, you will complete your preparation and exam at Bunker Hill Community College in Charlestown, MA. Proof of vaccination must be uploaded to be on the college premises. After you have registered for the course and have created your BHCC account, you may then proceed to upload your COVID-19 vaccination documentation. BHCC account set up and vaccination documentation submission instructions will be emailed to you after you register for the course. You should not enroll in this course if you are not fully vaccinated.
What are the directions to the Charlestown main campus and where do I park on campus if I drive in?
If you are planning to drive to get to the main campus in Charlestown, MA to complete your last day, you may park in Students Lots 1 or 2. Daily parking on the Charlestown Campus is available in lots 1 and 2 at a rate of $15 per day, payable to ABM parking through the ParkMobile app on your mobile device. The Zone number for these lots is 5850.
What if I fail the exam in my first attempt?
In the event that you do not pass the exam on the first attempt, you may test again, but this time online. You are required to buy the $99 ServSafe Manager Exam with Online Proctoring Bundle. Please note that the course tuition does not include this second test attempt. You will have to pay out of pocket to take the online proctored test. When you buy this, you will schedule your exam at a time that’s convenient for you, all you need is a computer or laptop and a private location.