The ServSafe program is a Food Safety Training and Certification Program from the National Restaurant Association Educational Foundation.

The ServSafe program is the foodservice industry's premier food safety training and certification course. It is recognized by more federal, state and local health jurisdictions than any other food safety training program in the United States.

The ServSafe course is recommended for all types of foodservice employees, both commercial and non-commercial, including:

  • Restaurant Managers
  • Nursing Home Foodservice Managers
  • Hospital Foodservice Managers
  • School Foodservice Managers
  • Childcare Foodservice Managers 
  • Senior Citizen Foodservice Managers
  • Hotel/Motel Foodservice Managers
  • Educators Involved with Foodservice

This is a great opportunity to obtain your National Certification and update your skills in foodborne illness prevention. Consumer concern about food safety is at an all-time high. A ServSafe certification demonstrates to your customers and clients that you are committed to ensuring their health and serving safe food.

This ServSafe Course Includes the Following Sections: This ServSafe Course Helps You:
  • Providing Safe Food
  • Forms of Contamination
  • The Safe Food Handler
  • The Flow of Food
  • Purchasing, Receiving and Storage
  • Preparation and Service
  • Food Safety Management Systems
  • Sanitary Facilities and Pest Management
  • Cleaning and Sanitizing
  • Certification Upon Successful Exam Completion
  • Protect Your Customers or Clients from Foodborne Illnesses and Improve Food Quality
  • Reduce Liability Risks
  • Build Customer Confidence and Maintain Patronage
  • Improve Profitability and Give Your Business a Competitive Edge

Upcoming ServSafe MANAGER Class (for foodservice managers)

Don't miss this opportunity to obtain certification from the National Restaurant Association and update your skills in foodborne illness prevention. You will:

  • Receive a 7th Edition ServSafe Manager reference book for your establishment. You will receive this book two weeks prior to the class to enable you to study for the proctored exam.
  • Discover the critical areas of food safety.
  • Learn how to handle food safely throughout the flow of food.
  • Be able to implement facility sanitation and employee training.

Location: Beatrice Community Hospital, Conference Room 2

Date: Thursday, February 27, 2020

Time: 8:30am - 5:00pm

Registration fee is $120 for book, course, light AM and PM snacks (lunch is on your own), and proctored certification exam.

Registration is due by February 7, 2020 to allow enough time for your book to be ordered and delivered. The proctored certification exam directly follows course proceedings, so studying ahead of time is recommended. Once registered, you will be contacted regarding book delivery.

Register online HERE.

Please bring payment with you to class on February 27, 2020. Payment may be made via cash or check made payable to the Unversity of Nebraska Extension. If you are registering multiple people, please select one Eventbrite ticket per person. Doing this allows you to enter each attendee's name and contact information for a record of registration.

Bring one form of identification with you to class on February 27, 2020.

Again, registrations must be received by February 7, 2020. Space is limited.

©2018 National Restaurant Association Educational Foundation (National Restaurant Association). All rights reserved. ServSafe is a trademark of the National Restaurant Association Educational Foundation. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.