ServSafe Food Protection Manager — In-Person Class & Certified Proctored Exam

Course overview

• Full-day, instructor-led ServSafe Food Protection Manager training designed to prepare participants for the ServSafe Manager certification exam.

• Emphasis on food safety principles, regulatory requirements, hazard analysis, critical control points (HACCP), safe food handling, personal hygiene, time and temperature control, cleaning and sanitation, pest management, and allergy awareness.

• Interactive instruction with real-world scenarios, group discussion, and practical problem-solving to reinforce key concepts.

Who should attend

• Restaurant managers and assistant managers

• Supervisors, foodservice directors, and catering managers

• New foodservice employees seeking managerial certification

• Anyone responsible for overseeing food safety in retail, institutional, or foodservice operations

Course format and duration

• In-person classroom instruction led by a Certified ServSafe Instructor.

• Typical duration: 6–8 hours (may be offered as a single full-day session or split into two shorter sessions).

• Includes the official ServSafe Food Protection Manager Exam administered in a proctored setting at the end of class.

What’s included

• Comprehensive instructor-led review of ServSafe Manager curriculum

• Printed classroom materials and practice questions

• Access to instructor for questions and clarification during class

• Certified proctored ServSafe Manager Exam (multiple-choice)

• Official ServSafe certificate and digital record upon successful exam completion

• eBook Study Guide

Exam details

• Official ServSafe Food Protection Manager Exam, proctored in person