The ServSafe® food safety training uses material from the National Restaurant Association (NRA) and is taught by Clemson University Extension Agents who are Registered ServSafe® Proctors and Certified ServSafe® Instructors by the NRA.
Contact Frances Seel at firstname.lastname@example.org for more information.
Manager Training & Exam - 1 day (7.5 hours)
$135 per person
Appropriate for restaurant managers and assistant managers, chefs, dietitians, culinary arts instructors, school food service managers, Family and Consumer Science instructors, and others. This training program meets DHEC requirements for “Certified Food Protection Manager” under federal guidelines outlined in 2-102.12(B) of the FDA Food Code. Upon successful completion of the exam, participants will receive a certificate from the National Restaurant Association and be registered in their data base. The certificate should be renewed every five years.
- basic food safety
- the flow of food
- receiving & storage
- food preparation & service
- active managerial control
- pest management
- training employees
Cost for the course includes includes the ServSafe® exam and exam answer sheet. The book is not included in the price of the training + exam.
The ServSafe® Manager 7th Edition Book that accompanies this course should be purchased at the following link:
There is a maximum of 35 students per class and registration is on a first-come, first served basis. Each class must also meet a minimum of 10 students. The course is subject to cancellation if this minimum is not met.
ServSafe® Exam Only
$75 per person if taken with already scheduled training.
This option is for food service professionals who have previously been ServSafe® certified and are looking to renew their certificate without additional training. The exam will be administered with the class of an already scheduled training. Please see the link above for locations.
For more information Contact: Frances Seel at email@example.com.
ServSafe® Food Handler Course
4 hours - $25 per person
This course is taught using the ServSafe® Food Handler Guide book and can be tailored to your group's training needs. The Food Handler exam is not graded by the National Restaurant Association but may be used by the instructor to ensure that participants have gained knowledge of the Food Handler course objectives. Each participant will receive a ServSafe® Food Handler Guide (book) and a printed certificate of completion.
ServSafe® Food Handler Course and Exam
4 hours - $40 per person
Participants who successfully complete this ANSI ASTM 2659 accredited Food Handler course and 40-question exam, graded by the National Restaurant Association, will receive a ServSafe® Food Handler Certificate from the National Restaurant Association that can be printed from their website. This exam is a method of measuring knowledge gained through the ServSafe® Food Handler course. Each participant will also receive a ServSafe® Food Handler Guide.
The ServSafe® Food Handler Course covers topics including:
- basic sanitation
- personal hygiene
- receiving and storage
- preparing, cooking & serving food
- cleaning & sanitizing
There is a minimum enrollment requirement of 5 employees for Food Handler courses to be provided. If 10 or more participants are enrolled, our instructors will come to your location upon request.
Contact: Frances Seel at firstname.lastname@example.org for more information.