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
  September 22, 2014
9:00 AM-5:00 PM
Council Bluffs More info
  September 23, 2014
9:00 AM-5:00 PM
DeWitt More info
  September 23, 2014
8:30 AM-5:30 PM
Spirit Lake More info
  September 24, 2014
8:30 AM-5:00 PM
Altoona More info
  September 25, 2014
8:30 AM-5:00 PM
Marshalltown More info
  September 29, 2014
9:00 AM-5:00 PM
Fairfield More info
  October 1, 2014
9:00 AM-5:00 PM
Harlan More info
  October 8, 2014
8:00 AM-5:30 PM
Dubuque More info
  October 8, 2014
9:00 AM-5:00 PM
Iowa City More info
  October 9, 2014
9:00 AM-5:00 PM
Wapello More info

Complete Course List

 

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Food Safety Tip of the Day

Be cool, chill out

Chill out refrigerator

Proper cold storage is essential to preventing potential illness-causing bacteria from growing. Cold foods should be kept at 40° F during transporting, storage, and serving. Cooked foods must be cooled to 40° F within 4 hours for safe storage. Use of a thermometer to check refrigerator and food temperatures is a must for monitoring cold foods.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors