Before the Class

Access our pre-class study portal, At the Pass — your hub for the digital study guide, diagnostic quizzes, practice exams, and prep tools.

On Class Day

• Duration: Classes average about 8 hours
• Format: In-person, instructor-led training with engaging presentations, interactive activities, and real-world scenarios
• Materials: Printed handouts and reference resources you can take back to work
• Instructors: ServSafe® Certified Instructors and Registered Proctors who keep the material practical and easy to understand
• What to bring: Government-issued photo ID and pen/pencil for notes

Topics Covered

• Providing Safe Food – foodborne illness, TCS foods, regulatory roles
• Forms of Contamination – biological, chemical, physical, and allergen hazards
• The Safe Food Handler – hygiene, illness reporting, glove use
• Flow of Food – receiving, storage, prep, cooking, cooling, reheating, and service
• Food Safety Management Systems – active managerial control and HACCP basics
• Safe Facilities & Pest Management – design, equipment, maintenance, and prevention
• Cleaning & Sanitizing – dishmachines, 3-compartment sink, sanitizer use, and best practices

Proctored Exam (Included)

The ServSafe Manager Certification exam is administered in person immediately after class.

• When: Right after class, same location
• Format: Paper exam, 90 multiple-choice questions
• Passing score: 70%+
• Certificate validity: 5 years (ANSI-approved)

Why Take This Course

• Meets most state/local Person in Charge (PIC) certification requirements
• Builds real-world, day-to-day compliance skills for your operation
• Strengthens résumé and leadership credibility
• Earns an ANSI-accredited ServSafe Manager Certificate

What’s Included

• Pastries, coffee, and beverages provided during class (where available)
• Lunch not provided — you’re welcome to bring your own or explore nearby options during the break