Before the Class

Access your personalized Learner Portal (At the Pass) — your all-in-one hub for the digital study guide, diagnostic exam, and other valuable prep tools.

On Class Day

• Duration: About 8 hours, including short breaks
• Format: In-person, instructor-led training with engaging presentations, interactive activities, real-world scenarios, printed handouts, and state-specific curriculum
• Instructors: ServSafe® Certified Instructors and Registered Proctors who keep the material practical, engaging, and easy to understand
• What to bring: Government-issued photo ID and pen/pencil for notes

Topics Covered

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

Proctored Exam (Included)

• When: Administered immediately after class, in person
• Format: Paper exam, multiple-choice, 90 questions
• Passing Score: 70%+
• Certificate: ServSafe Manager Certificate, valid 5 years (ANSI-approved)

Why Take This Course

• Meets state/local PIC certification requirements
• Builds real-world compliance skills for daily operations
• Strengthens résumé and leadership credibility
• Earns an ANSI-accredited ServSafe Manager Certificate

What’s Included

• Pastries, coffee, and beverages provided during class
• Lunch not provided — bring your own or explore nearby options