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

Location Details
  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
  August 4, 2014
8:30 AM-5:00 PM
Sheldon More info
  August 5, 2014
9:00 AM-5:30 PM
Forest City More info
  August 6, 2014
8:30 AM-5:30 PM
Sioux City More info
  August 6, 2014
9:00 AM-5:00 PM
Burlington More info
  August 7, 2014
8:00 AM-5:30 PM
Dubuque More info
  August 11, 2014
9:00 AM-5:00 PM
Red Oak More info
  August 13, 2014
9:00 AM-5:00 PM
Iowa City More info

Complete Course List


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Food Safety Tip of the Day

Moisten. Lather. Rinse. Dry.

IAFP - handwashing icon

Proper handwashing is essential to preventing food contamination. The correct steps for handwashing include: - Wet hands with warm water - Using soap and water, vigorously rub hands together for at least 20 seconds - Rinse all soap from hands under warm running water. - Turn off the faucet using a single-use paper towel. - Dry hands with a different single-use towel.

Source: Food and Drug Administration


Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors