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.