ServSafe Training

Food Handler Certification at Second Helpings

ServSafe is a Food Service Sanitation Course developed by the National Restaurant Association Educational Foundation to provide certification for Food Service Managers. Second Helpings is pleased to offer a food handler course that meets the new Indiana law requirements for manager certification in the food service industry. The law will require that at least one individual per establishment be trained and certified in food safety. Certification can be achieved by passing an approved exam.

A ServeSafe® certificate is given upon successful completion of an 80 question multiple choice exam. Those who complete this course will also receive recognition from the International Food Safety Council and permanent registration in the National Restaurant Association Educational Foundation’s national registry.

Continuing education credits are available from the ACF and the ADA if applied for. Re-certification is recommended every five years.

Why should you take this course at Second Helpings?

Multi-media training: our certified instructors use multi-media tools including slides, videos, PowerPoint and interactive games to reinforce the classes

Textbooks developed by the industry: We use the ServSafe® Essentials textbook that contains the industry’s most current sanitation information. Developed by the restaurant industry, you can be assured that the material is presented in a useful and practical manner.

The textbooks are available in English or Spanish. The exam can be taken in English, Spanish, Korean, Mandarin Chinese, Italian, Vietnamese, Puerto Rican and large print English.

About ServSafe®

ServSafe® is a nationally recognized program developed by the food service industry and dedicated to helping restaurateur prevent food borne illness potential. Public concern about food safety has never been greater. For your customers, safe food service is a matter of trust. For you, keeping that trust is a matter of survival.

ServSafe® is the most universally recognized and accepted course by state, county, and municipal health authorities that require sanitation training of food service managers.

The Servsafe® Exam is one of only three exams that meet the new Indiana Certification requirements.
ServSafe® focuses on the Hazard Analysis Critical Control Point (HACCP) systems of food safety. HACCP traces the flow of food through a food service operation, concentrating on those critical areas where contamination is most likely to occur.

Schedule -The class will be offered on the following dates and times:

January 4, 2010
February 15, 2010
March 29, 2010
May 3, 2010
June 15, 2010
July 19, 2010 - SOLD OUT
August 30, 2010
October 4, 2010
November 15, 2010
December 20, 2010

Schedule for Spanish Classes -These classes and exams will be given entirely in Spanish:

February 1, 2010
March 15, 2010

April 12, 2010
June 7, 2010
August 9, 2010
September 20, 2010
December 13, 2010

 


Check in starts thirty minutes before class.

Other Notes:

  • Textbooks are available in English, Spanish, or Chinese
  • Exam is availabile in English, Spanish, Korean, French Canadian, Japanese, or Large Print
  • Pre-registration and payment are required. Fees are
  • non-transferable and non-refundable for cancellations or changes made less than 2 business days prior to class.
  • You will be responsible for either picking up and signing for your certificate or paying an additional $15.00 for certified shipping and handling cost.

Cost:

$150 per person for instruction, book and exam materials

$125 per person for instruction and exam only

 

$90 per person for book and exam only.

$50  per person for exam proctoring only

$40 for re-taking the exam only.

To register call (317) 632-2664 ext. 10 or email at Tiera@secondhelpings.org