Contact Us
Email: noncredit@rcbc.edu
The ServSafe Manager course provides comprehensive food safety training designed to prepare foodservice managers for the ServSafe Food Protection Manager Certification exam.
Based on the latest FDA Food Code, the program equips managers with the knowledge and skills needed to protect public health and maintain compliant operations.
Training covers essential food safety principles, including the importance of food safety, good personal hygiene, time and temperature control, and preventing cross-contamination. It also addresses cleaning and sanitizing, safe food preparation, proper receiving and storage of food, and methods for thawing, cooking, cooling, and reheating food. In addition, the course introduces HACCP (Hazard Analysis and Critical Control Points) systems, food safety regulations, and other critical practices necessary for safe and effective foodservice management.
Course fees include: Textbook and one attempt of the certification exam.