ServSafe® Food Safety Training Course
 ServSafe is a manager level advanced food safety training course developed by the National Restaurant Association. ServSafe is nationally accredited as an advanced food safety program by the Conference for Food Protection (CFP) and the American National Standards Institute (ANSI).
ServSafe brings together current best practices in advanced food safety, as well as current best practices for instruction to meet our industry's changing needs. Students stay engaged in current state health code regulations and learn how to demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of the Washington State Food Code to the regulatory authority.
ServSafe is training students can apply on the job to better protect the general public from foodborne illnesses and stay compliant with Washington state food code regulations.
What Will You Learn?
ServSafe gives managers the knowledge and tools to understand food safety and how to share their food safety knowledge with their employees. Some of the concepts managers will understand with ServSafe training include:
Sanitation
Managers will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. They'll see where contamination starts, the components for good personal hygiene, and how every employee can be a safe food handler.
The Flow of Food Through the Operation
Mangers will learn how to prevent cross-contamination and how to utilize time and temperature control effectively. Learn safe receiving, food storage, preparation/serving, cooling and reheating. They will learn how taking active managerial control of critical foodborne illness risk factors make all the difference for a safe operation.
Sanitary Facilities and Pest Management
Mangers will cover all aspects of cleaning and sanitation in a practical, applicable manner. They'll also learn about pest management, and how to keep pests out of the operation.
Finally, managers will cover how to keep employee training ongoing and to keep food safety working in every location. See the full list of concepts covered in the ServSafe advanced food safety course.
ServSafe Classes
The Washington Restaurant Association Education Foundation has regularly scheduled ServSafe training classes for restaurateurs and their employees.
- Seattle - 1st Tuesday of each month
- Tacoma - 3rd Thursday of every other month
- Everett - 3rd Monday of every other month
- Kent - 3rd Wednesday of every other month
- Spokane - Quarterly
- Tukwila - Quarterly
For our schedule of classes and to register online, visit our Training Schedule page.
Private Classes
Closed classes can be set up for a company's employees at any facility in Washington state that has the following criteria:
- Minimum of 10 students (you will be charged for at least 10 even if less than 10 attend)
- Classroom type setting that will accommodate the group
- The class must be scheduled at least four weeks in advance to allow for books and study time prior to the class date
Closed classes will be provided a trainer and all necessary equipment.
To set up a ServSafe class contact Kristina McLeod at kristina@WRAhome.com.
Don't Have 10 Attendees?
A ServSafe class can be hosted even if there aren't 10 attendees under these conditions:
- The hosting company can provide a classroom type setting that will accommodate at least 15 people, free of charge. WRA Education Foundation will open the ServSafe class to the public and the hosting company's employees.
- This type of class must be set up at least six weeks in advance to allow for marketing efforts in order to fill the classroom.
Cost **
- Member price: $125
- Non-member price: $190
* Class schedule is current through 2010
** Cost is subject to change
|
