This course will provide training to enhance the knowledge of current and prospective food service managers in the principles of food sanitation and safety including the Hazard Analysis Critical Point system.
This two-day certification course is recommended for food service personnel who are seeking SERVSAFE¬ģ recertification or who have worked in food service for at least one year.
Managers will learn the following and how to share this information with their staff: sanitation concepts and the dangers of food-borne illness, safe operation, and prevention of cross-contamination, and applying sanitation and cleaning concepts to your overall operation including pest management.
This certification meets the NJ Department of Health and county ordinances for food handlers and meets the requirement in New Jersey for RISK ‚ÄúType 3‚ÄĚ Food Establishments under Chapter 24 Food Code. Certification is valid for a 5 year period.
The ServSafe exam is available in English, Spanish, Chinese, Korean, Japanese, French and Canadian.
***Please let us know¬†at the time of registration¬†if you need an exam other than English.***
Textbook must be obtained from WCCC Main Campus Bookstore¬†and read prior to class.
Please email¬†firstname.lastname@example.org¬†or call 908-689-7613 for more information.