ServSafe Manager Certification Classes
The health department offers the ServSafe Manager Certification course. This course is geared toward managers and other leaders in the food establishment, although the content is appropriate for anyone interested in a more intensive food safety class. The course covers the basics as well as active managerial controls, allergens, HACCP, and facility design and maintenance.
As of January 1, 2016, at least one person from each retail establishment (with few exceptions) must have completed this course.
The manager course is offered routinely at the health department for $105 per person including book, exam sheet and study materials. All sessions run from 8 a.m. to approximately 5 p.m.
Contact us to register.
More classes are added on a regular basis.
ServSafe Manager Certification Class Schedule
|Thursday, August 22||Closed|
|Thursday, September 26||Closed|
|Thursday, October 10||Closed|
Employee Food Handler Course
The Employee Food Handler Course is a four-hour course appropriate for any food service worker and any experience level. The course covers all the basics on how to serve food safely and explains why these food safety controls are important.
Our department offers this class routinely at the health department for only $10 per person. All classes run from 1-5 p.m.
Contact us to reserve your spot.
Classes are added throughout the year. So please check back on a regular basis if no current classes are posted.
Food Handler Course Schedule:
Custom and Onsite Classes
If none of our classes fit your needs or availability, we can develop a program that works for you. Custom classes can be developed to focus on particular areas like hand washing and handling, or we can modify our four-hour program to provide a two-hour refresher course. If you would like a full food handler training or would like us to bring the ServSafe Manager Course to you, we can do that as well. The cost for these courses depends on the time and resources required.
Contact us for details.
HACCP for Retail: Guidance and Special Processing
HACCP, or Hazard Analysis Critical Control Point, is a great risk-based approach to food safety. If you are looking to improve the way that your food establishment operates, increase Active Managerial Controls, or start doing special processing (e.g. reduced oxygen packaging, bottling, fermenting foods, curing, sprouting, juicing), this is the class for you. This workshop is designed to walk you through putting together a HACCP plan for retail. The course fee includes a printed version of our HACCP Guide for Retail and all instruction. By the end of the workshop, you will not only have several parts of your plan complete, you will have direction about where to take it next.
The cost for this course is $85 and it runs from 9 a.m. to 4 p.m. at the health department and is the only class like it in our region!
Contact us for details.
HACCP Class Schedule