Food Safety Training – ServSafe
Earn your certification in just 1 day!
- ServSafe is the industry’s leading food safety training and certification program. It provides the latest information and tools for you to use every day.
- ServSafe is recognized by more jurisdictions than any other manager food safety training and certification program. Pennsylvania requires a food service establishment to employ at least one supervisor who has completed and passed an approved certification course.
- Penn State offers both the initial Certification class and the Recertification class.
Certification Course
For more information or to register call Theresa Bloom at 215-881-7402.
IMPORTANT NOTE:
If you plan on registering for this class you must register at least 10 days before the class date to allow mailing and reading time of the ServSafe textbook.
This 16-hour course is comprised 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.
Initial certification fee: $179, includes book and exam answer sheet
Class times: 8 a.m. to 5 or 5:30 p.m. including the exam
Register: 215-881-7402
May 14
Course number: FD SC 7052s, section 003
July 2
Course Number FD SC 7052s, section 001
September 3
Course Number FD SC 7052s, section 001
November 5
Course Number FD SC 7052s, section 002
Re-certification Course
This program is for those who want to renew their Certified Food Manager Certificate. Please bring your most recent textbook, certificate and a picture ID. The current edition of the textbook may be purchased for an additional fee.
Note: If you work in Philadelphia County and need to be recertified, you will need to sign up for the initial certification and take the exam again to be in compliance.
Recertification fee: $109
Class times: 8 a.m. to 4 p.m.
Location: Penn State Abington @611
Register: 215-881-7402
May 14
Course Number: HR&IM 7023, section 003
July 2
Course Number: HR&IM 7023, section 001
September 3
Course Number: HR&IM 7023, section 001
November 5
Course Number: HR&IM 7023, section 003
Each year in the United States, there are about 76 million cases of food borne illnesses that result in about 5,000 deaths. About 95% of these illnesses are caused by mishandling food including poor temperature control or sanitation.
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