8-Hour ServSafe - Hillsdale County
Date: February 8, 2018
Time: 9 a.m. - 5 p.m.
Location: MSU Extension Office - Hillsdale County, 20 Care Dr. Hillsdale, MI 49242
Contact: Jeannie Nichols, 517-439-9301, ext. 314, email@example.com
*In case of inclement weather a notice for cancellation of this class will be sent by email by 10 p.m. the night before the class; please acknowledge the email when received. If the e-mail is not acknowledged then a call will be made to the number that was entered on the registration, so, when completing the registration, it is important to put the phone number of the person attending the class, not the business phone number. You can also e-mail the instructor, Jeannie Nichols, at firstname.lastname@example.org. This class will not be cancelled unless absolutely necessary.**
February 8, 2018
9 a.m. - 5 p.m.
MSU Extension Office - Hillsdale County
20 Care Dr.
Hillsdale, MI 49242
8-Hour ServSafe Class
MSU Extension offers 8-hour ServSafe® Manager training, a national food safety certification program. This one day accelerated class is a quick review of the ten chapter ServSafe Managers book and allows 2 hour for taking of the exam. It is designed for those working in the food service industry, including non-profit organizations.
Participants must receive a 75% score on the exam to earn a certificate.
The cost of the 8-hour course is $75 per person and does not include the cost of the ServSafe Manager 7th edition book.
Textbook Requirement - Must Purchase Separately
You must have a ServSafe Manager 7th edition book that contains an answer sheet (NOT A VOUCHER) to take the class and the exam. Order your book and read it before attending class. After registering for this class you will receive an e-mail confirmation message that includes the instructions on how to purchase a 7th edition ServSafe Managers book that includes an answer sheet.
This class is taught by Jeannie Nichols, a certified instructor and exam proctor through the National Restaurant Association.
- Providing safe food
- Forms of contamination
- The safe food handler
- The flow of food
- Food safety management systems
- Safe facilities, cleaning and sanitizing