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What is ServSafe®?
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The ServSafe® program is the most widely recognized food safety certification in the nation and is recognized by more federal, state, and local jurisdictions than any other food safety program. The ServSafe® Food Protection Manager Certification Program has been deemed valid, reliable, and legally defensible, as well as transferable between jurisdictions.
The The National Restaurant Association Educational Foundation's ServSafe® food safety and sanitation program provides high quality food safety education and training materials for the restaurant and foodservice-hospitality industry. User-friendly and flexible, ServSafe® materials provide a complimentary mix of
components to satisfy each level of an operation's food safety needs.
More than 5 millionprofessionals have been certified through the ServSafe® Food Protection Manager
Certification Examination. The ServSafe® Examination has been nationally recognized by
the Conference for Food Protection (CFP).
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Who uses ServSafe®?
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ServSafe® materials are used by a wide range of people, including:
- Independent and multi-unit operators
- Shift leaders and supervisors
- Managers
- Chefs
- Quality assurance professionals
- Inspectors and Sanitarians
- Federal, state and local public health officials
- Academic instructors and students
- Anybody who desires food safety training
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What does ServSafe® accomplish?
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The ServSafe® program teaches employees and managers basic food safety
concepts and helps managers and employees protect against foodborne illness outbreaks, therby
reducing organizational liability risks
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How long is the certification good for?
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5 years and you may recertify by taking the ServSafe® certification exam prior to the applicable date of expiration. Local regulations may vary as well as those for a specific organization.
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Who is required to have the Food Protection Manager Certification?
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Each state's requirements are different and these regulations can vary sometimes by county or city.
Ohio Code Requirement: Voluntary
Kentucky Code Requirement: Voluntary with local requirements. See local jurisdiction for details.
Indiana Code Requirement: Mandatory. A food establishments must have at least one (1) certified food handler (an owner, an operator, a manager, or an employee of a food establishment) employed and have oversight responsibility for all periods of the food establishment’s operation. The certificate must be recognized though ANSI-CFP. There is no minimum number of hours required of the certified food handle. The certificate needs to be available upon request by the regulatory agency. (Title 410 IAC 7-22 Rule)
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How do I obtain the certification?
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- ServSafe® Certification is done by passing a proctored test, either written or online. The test is taken after completing the course.
- For the State of Ohio here is the link that explains it all
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