ed foundation training & certification
servsafe food protection manager
Interested in ServSafe Training? See current class list below for Food Protection Manager and Recertification. Classes are added frequently. Interested in a different day or time? Call Tracy at (508) 573-4180.
For ServSafe Alcohol Classes, click here.
For ServSafe Alcohol Classes, click here.
ServSafe® Food Protection Manager Classes:
Cost: MRA Members $150, Non-MRA Members $225
Date Time Location
September 16th & 30th 4pm - 8pm MRA Office, Westborough >>REGISTER HERE.
ServSafe® Food Protection Manager RECERTIFICATION Classes:
This class is for anyone who needs to recertify their expiring ServSafe® Food Manager Certificate. This class will include a ServSafe® Sanitation Review followed by the Food Manager Examination.
Cost: $100 MRA Members, $125 Non-MRA Members Registration at least two weeks prior to class is recommended.
Date Time Location
October 15th 4pm - 8pm MRA Office, Westborough >>REGISTER HERE.
Questions about Registration
To schedule classes or for questions,email [email protected] or call us
toll-free at 800-852-3042, ext. 10. Registration at least two weeks prior to class is recommended.
About ServSafe® Food Protection Manager Training
Don't take chances! Take ServSafe®, Food Protection Manager Training you can trust! Over 500,000 managers nationwide have been trained and certified through the ServSafe® program.
Protects against the costly nightmare of foodborne illness outbreaks
Keeping customers and co-workers safe helps make your restaurant a better place to work and a place where customers return. Sanitation depends on every area of the operation working properly - from receiving the food at the loading dock to serving it to customers. ServSafe® is the NRA Educational Foundation's (NRAEF) Sanitation program. It centers on the role of managers, cooks, chefs, and waitstaff in the area of foodservice sanitation. The MRAEF and NRAEF sanitation course provides an overview of basic sanitation policies and procedures for all foodservice managers, supervisors, owners and employees. To ensure regulatory compliance and safe food handling in your establishment, make sure your staff is enrolled in this ServSafe® certification program now!
The Challenge to Sanitation
· Covers the hazards that threaten food, and guidelines for training employees in personal hygiene
Developing a Sanitation System
· Explains the basics of a sanitation system (HACCP) and methods for training employees to run the system.
· The Flow of Food
Demonstrates methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling and reheating food safely.
· Maintaining Sanitary Facilities and Equipment
Covers designing facilities and choosing equipment, cleaning and sanitizing, and controlling pests.
· More than $75,000. By serving safe food you can avoid legal fees, medical claims, lost wages and sanitizing costs.
The Flow of Food
Demonstrates methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling and reheating food safely.
Maintaining Sanitary Facilities and Equipment
Covers designing facilities and choosing equipment, cleaning and sanitizing, and controlling pests. more than $75,000. By serving safe food you can avoid legal fees, medical claims, lost wages and sanitizing costs.
Cost: MRA Members $150, Non-MRA Members $225
Date Time Location
September 16th & 30th 4pm - 8pm MRA Office, Westborough >>REGISTER HERE.
ServSafe® Food Protection Manager RECERTIFICATION Classes:
This class is for anyone who needs to recertify their expiring ServSafe® Food Manager Certificate. This class will include a ServSafe® Sanitation Review followed by the Food Manager Examination.
Cost: $100 MRA Members, $125 Non-MRA Members Registration at least two weeks prior to class is recommended.
Date Time Location
October 15th 4pm - 8pm MRA Office, Westborough >>REGISTER HERE.
Questions about Registration
To schedule classes or for questions,email [email protected] or call us
toll-free at 800-852-3042, ext. 10. Registration at least two weeks prior to class is recommended.
About ServSafe® Food Protection Manager Training
Don't take chances! Take ServSafe®, Food Protection Manager Training you can trust! Over 500,000 managers nationwide have been trained and certified through the ServSafe® program.
Protects against the costly nightmare of foodborne illness outbreaks
- Minimizes insurance costs
- Reduces liability risks
- Improves food quality
- Complies with regulatory requirements
Keeping customers and co-workers safe helps make your restaurant a better place to work and a place where customers return. Sanitation depends on every area of the operation working properly - from receiving the food at the loading dock to serving it to customers. ServSafe® is the NRA Educational Foundation's (NRAEF) Sanitation program. It centers on the role of managers, cooks, chefs, and waitstaff in the area of foodservice sanitation. The MRAEF and NRAEF sanitation course provides an overview of basic sanitation policies and procedures for all foodservice managers, supervisors, owners and employees. To ensure regulatory compliance and safe food handling in your establishment, make sure your staff is enrolled in this ServSafe® certification program now!
The Challenge to Sanitation
· Covers the hazards that threaten food, and guidelines for training employees in personal hygiene
Developing a Sanitation System
· Explains the basics of a sanitation system (HACCP) and methods for training employees to run the system.
· The Flow of Food
Demonstrates methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling and reheating food safely.
· Maintaining Sanitary Facilities and Equipment
Covers designing facilities and choosing equipment, cleaning and sanitizing, and controlling pests.
· More than $75,000. By serving safe food you can avoid legal fees, medical claims, lost wages and sanitizing costs.
The Flow of Food
Demonstrates methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling and reheating food safely.
Maintaining Sanitary Facilities and Equipment
Covers designing facilities and choosing equipment, cleaning and sanitizing, and controlling pests. more than $75,000. By serving safe food you can avoid legal fees, medical claims, lost wages and sanitizing costs.
