ServSafe Manager

Our ServSafe Food Safety Managers training meets the CT Department of Health requirements for food safety licensing. Every foodservice operation is required by the State of Connecticut to employ both a Certified Food Protection Manager (formerly QFO) and an Alternate, whose responsibilities not only include food safety, but staff training as well. You can view the Food Safety Regulations here.

Our instructors have an excellent record of success, with close to 90% of learners passing the ServSafe Manager exam on their first attempt. Our instructors will prepare you to get certified! 
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The ServSafe Manager training is conducted throughout Connecticut in one 8-hour session in a professional, conference atmosphere. 

What you will learn:

  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • Safe Food Preparation
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food
  • HACCP (Hazard Analysis and Critical Control Points)
  • Food Safety Regulation​