Presented under the highest standards of the National Restaurant Association Educational Foundation, ServSafe® is the nations premier food safety training course. Earning a ServSafe certification is a statement of understanding and practicing the principles of safe food handling. Utilizing the "ServSafe Food Protection Manager Certification " course book and exam, students will study in depth the principles of Serving Safe Food. The class covers several important topics focusing on risk based hazards including: The Micro World – Understanding the enemy we face. Emerging pathogens Contamination, Allergens and Food Borne Illness The Safe food Handler – Keeping our Staff Safe, Healthy, and thinking about where those hands have been. The Flow of Food Throughout the Operation Purchasing and receiving. Storage. Preparation Proper Cooking Temperatures Service Active Managerial Controls and HACCP Sanitary Facilities and Pest Management Food Safety Regulation and Standards Employee Food Safety Training  Utilizing A combination of classroom presentation, discussion and demonstration, students are able to fully understand the principles necessary to earn certification.  This is the perfect certification course for restaurant managers, Food and Beverage Directors, Executive chefs and anyone else in restaurant or foodservice management. All classes are instructed by an National Restaurant Association Educational Foundation Registered Instructor. The class is conducted over two days beginning at 8:00 AM and concluding at 5:00 PM on the first day, and after completion of the exam on the second day. Students are notified of their results usually within two weeks following the completion of the class.   Certification is valid for five years. ServSafe Certification fulfills the certification requirement under New Jersey Chapter 24 for Persons In Charge of Risk 3 type establishments. The ServSafe logo is a registered Trademarks of the National Restaurant Association Educational Foundation