Hosted by: the Courtyard by Marriott
Join our in-person ServSafe Manager class!
Free Parking - No out-loud reading! - 1 Day Class - Cheapest Price in Maine! - Family Owned and Operated - Only $145!
Class starts at 8:30 AM. Please arrive a few minutes prior.
Course Format and Structure
Duration: 8:30 AM- 2:00 PM. 1.5 Hour testing.
Instruction: Led by a registered ServSafe instructor or proctor, featuring textbook reviews, group discussions, and scenario-based training.
Materials: Uses the ServSafe Manager Book or Coursebook, available in multiple languages including English and Spanish.
Key Topics Covered
The curriculum trains managers on critical operational and regulatory safety standards: [1, 2]
Foodborne Illness & Pathogens: Understanding biological, chemical, and physical hazards (including bacteria, viruses, and parasites).
Time & Temperature Control: Managing the "Temperature Danger Zone" (41°F to 135°F), safe cooking, holding, cooling, and reheating.
Cross-Contamination & Storage: Proper food flow, FIFO (First-In, First-Out) rotation, and keeping ready-to-eat foods separate from raw products.
Hygiene & Health: Employee handwashing rules, personal hygiene standards, and restriction policies.
Cleaning, Sanitizing & HACCP: Establishing hazard analysis critical control point systems, pest management, and facility sanitation.
The Exam & Certification
Exam Structure: A proctored, multiple-choice exam (90 questions) taken at the end of the in-person class.
Passing Score: Requires a score of 75% or higher (some institutional formats require 70% or higher depending on the specific track).
Accreditation: The resulting credential is nationally accredited by the American National Accreditation Board (ANAB) under the Conference for Food Protection (CFP) and is recognized by state and local health departments.
Register now to secure a seat at our next certification class!