Food Safety Training for Food Safety Managers

Earn your certification in just 1 day!*

 

ServSafe is the industry’s leading food safety certification.  This program, featuring the "SURE Food Safety Manager Manual" textbook, is taught by industry experts.  It provides the latest information and tools for you to use every day and to help you pass the exam.

 

Pennsylvania requires a retail food facility have at least one employee who holds a valid certificate present at the retail food facility or immediately accessible at all hours of operation and who is the person in charge of the retail food facility when physically present and on duty.

 

Penn State Abington offers the certification class only**. This class costs $179 and includes the latest version of the SURE food safety text book and exam test sheet.

 

*With the textbook read and chapter exercises completed before the class date.

 

**As of 1/1/15 all Pennsylvania Counties with the exception of Chester require food safety managers to retake the exam every 5 years. We have discontinued offering the recertification class for this reason.

 

Check with your certifying County Board of Health if you have any questions.

 

Refund/Cancellation Policy: A refund, less the book fee of $65 and cancellation fee of $10, will be processed with a 14 day or more notice is given.  No refund will be processed with less notice given.


2015 Certification Courses

For your convenience, we scheduled these class dates for our Certification Courses. Choose the one that works best for you.


   
May 19 

 

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 July 21

 

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 September 15 

 

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 November 10  

 

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This 16-hour course is composed of 8 hours of home study and 8 hours in class. You will receive the textbook to read in advance and to complete the chapter quizzes. At the conclusion of the class, you will sit for the national exam.

For questions or additional information, please contact:
Theresa Bloom
Theresa Bloom
215-881-7402
Contact

Theresa Bloom
215-881-7402
tmb17@psu.edu

Theresa Bloom

 

Industry fact

Each year in the United States, there are about 76 million cases of food borne illnesses that result in about 3,000 deaths. About 95% of these illnesses are caused by mishandling food including poor temperature control or sanitation.  Food borne illness is almost completely preventable with the proper training and education.  This information is as important to private individuals as it is to food service workers.