The ServSafe Food Manager program broadens your understanding on the principals and practices of safe food management and equips you with the valuable knowledge needed to run a safe, sanitary, and positive food service environment. Residential Facilities that are required to maintain a Department of Health food certificate, such as, but not limited to:
Establishments that serve highly susceptible populations, or that have three or more employees at one time engaged in the storage, preparation or service of food, must have at least one certified manager present at all times when these activities are taking place. A Food Manager is a person who is responsible for the food establishment and/or has direct authority, control or supervision over employees who engage in the storage, preparation, display, or service of foods. A Certified Food Manager is one who has passed a written certification test, which has been approved by the Department, which demonstrates a basic knowledge of food protection practices.
This program explores the following topics:
REGISTRATION FEES: $155 Member $175 Non-Member
Includes a regulatory guidebook and pre-test provided in advance. The ServSafe exam is conducted immediately after class concludes.
FALA reserves the right to cancel a class if a minimum number of registrations are not met within 5 business days of scheduled class.
- Assisted Living Facilities
- Non-Residential
- Hospices
- Adult Day Cares
- Intermediate Care Facility for the Developmentally Disabled (ICFDD)
- Prescribed Pediatric Extended Care (PPEC)
Establishments that serve highly susceptible populations, or that have three or more employees at one time engaged in the storage, preparation or service of food, must have at least one certified manager present at all times when these activities are taking place. A Food Manager is a person who is responsible for the food establishment and/or has direct authority, control or supervision over employees who engage in the storage, preparation, display, or service of foods. A Certified Food Manager is one who has passed a written certification test, which has been approved by the Department, which demonstrates a basic knowledge of food protection practices.
This program explores the following topics:
- Providing Safe Food
- Forms of Contamination
- The Safe Food Handler
- The Flow of Food - Introduction
- The Flow of Food - Purchasing, Receiving and Storage
- The Flow of Food - Preparation
- The Flow of Food - Service
- Food Management Safety Systems
- Sanitary Facilities and Pest Management
- Cleaning and Sanitizing
REGISTRATION FEES: $155 Member $175 Non-Member
Includes a regulatory guidebook and pre-test provided in advance. The ServSafe exam is conducted immediately after class concludes.
FALA reserves the right to cancel a class if a minimum number of registrations are not met within 5 business days of scheduled class.
Looking to take the Practice Core Test?
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Use the button below to jump to our FALA Connect Online platform to view and purchase the practice exam. The online practice exam consists of 5 different exams made up of over 500 sample test questions. You will first need to create an account (if you don't already have one), then purchase the practice exam. See real example questions that will test your comprehensive and problem-solving skills. Check it out!
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