ServSafe

 
ServSafe - National Restaurant Association Educational Foundation

This course is a nationally recognized food sanitation certification training program developed by the National Restaurant Assocation Educational Foundation (NRAEF). Designed for foodservice managers, it educates participants on food hazards and appropriate food handling practices. The courses introduce the Hazard Analysis Critical Control Points (HACCP) system as a method of preventing foodborne illness. This course is recognized by the Conference for Food Protection (CFP) and has been verified to meet CFP standards by the American National Standards Institute (ANSI).

  Programs in Iowa are offered in partnership with local health departments and the Iowa Restaurant Association.

Upcoming Courses

 
Date(s)
Time
Location Details
  July 15, 2014
8:30 AM-5:00 PM
Indianola More info
  July 17, 2014
9:00 AM-5:00 PM
Dike More info
  July 18, 2014
9:00 AM-5:00 PM
Carroll More info
  July 22, 2014
9:00 AM-5:00 PM
DeWitt More info
  July 23, 2014
8:30 AM-5:00 PM
Altoona More info
  July 23, 2014
9:00 AM-4:30 PM
Bloomfield More info
  July 23, 2014
9:00 AM-4:30 PM
Bloomfield More info
  July 29, 2014
9:00 AM-5:30 PM
Mount Ayr More info
  July 30, 2014
8:30 AM-5:30 PM
Waterloo More info
  July 30, 2014
9:00 AM-5:00 PM
Denison More info

Complete Course List

 

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Food Safety Tip of the Day

Toss the towel

Paper towel roll

Damp towels and sponges provide a prime environment for pathogen and other bacteria to grow. Consider using paper towels to clean up kitchen surfaces. When done, throw away the towel. If you use cloth towels, wash them often in the hot cycle of your washing machine.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors