AMT SERVICES offers convenient ways to obtain Responsible Vendor and Security Training permits, with expanded services to include ServSafe® Manager Certification. Trust your business to the experts in the industry to deliver professional and quality services at reasonable rates. We have over 30 years of combined experience in the Service Industry. We know how demanding the industry can be and that the training decisions you make are critical to your business. We are certified Louisiana Responsible Vendor Training Providers for the Responsible Vendor Alcohol and Tobacco and Security Permits and Registered ServeSafe Proctor and Certified ServeSafe Instructors.
8 Hour Course & Exam with a ServSafe® Manager Book $175.00
Online Proctor: $75.00
This product is nonrefundable.
Available In-Person Training Sessions:
Once you have registered & payment has been received for your class you will receive a confirmation email with your study materials to download. The study guide does not replace the ServSafe Manager Book 7th Ed but is designed to be a supplement to prepare you for the class and exam.
All participants that attend training sessions will receive a ServSafe Food Manager Book, 7th Edition shipped ahead of time at no extra cost via UPS Ground. It is recommended that you sign up for the ServSafe course at least 4 to 6 weeks prior to the date of the exam.
8 Hour Course – 9:00 AM – 5:00 PM Lecture (Breaks given during the day & time can be changed to meet your operation needs)
Lunch Break – One Hour
SERVSAFE FOODSERVICE MANAGER
You can help protect the image of Louisiana’s foodservice industry by attending the nationally recognized ServSafe® Sanitation Certification Program. The one-day, eight-hour course meets the Louisiana state requirements for a Certified Foodservice Manager. The course also integrates independent study with an in-depth knowledge of sanitation principles and ways to apply these principles in practical operational situations.
The ServSafe® Serving Safe Food course textbook is modeled after the FDA Code guidelines and also includes basic principles of reducing your liability through food handling techniques, safety systems, training and supervising employees.
WHAT IS SERVESAFE?
ServSafe is a food and beverage safety training and certificate program administered by the National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection. Sanitation certification is required by most restaurants as a basic credential for their management staff.
Servsafe Food Manager Certification
The ServSafe Manager Certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. TheServSafe Manager Certification is accredited by the American National Standards Institute (ANSI) under the Conference for Food Protection Standards.
Sanitation and Safety
Food establishments are responsible for keeping and handling food safe for their customer. Food safety does not only affect the sales and continued patronage of an establishment, but also public safety. While it is important to be able to deliver food quickly and profitably, the importance of food safety and sanitation is of paramount importance to businesses of any size which handle food. Foodservice employees must receive continual training and education on food safety.
HOW TO GET CERTIFIED
TRAINING COURSES & EXAM OPTIONS
Instructor Led Courses, Online Courses
To become ServSafe Food Safety certified, you must pass the ServeSafe Manager Certification Exam with a score of 75% or higher. For your ServSafe Certification to be recognized by your state or local health department, you must also meet your local regulatory requirements.
COURSE & EXAM
The course is based on information from the ServSafe® Manager Book, 7th Edition textbook and is structured to include the information your workforce will need to prepare for ANSI / Conference for Food Protection accredited exams, and perform on the job.
Attendees will learn:
- The challenges to food safety through effective training methods and handling techniques.
- Developing a Food Safety System (HACCP) to prevent foodborne illnesses.
- Methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling, and reheating.
- Maintaining sanitary facilities and equipment, cleaning and sanitizing.
This class is taught in English. Exams are available in English, Spanish, Korean, French Canadian, Japanese and Chinese. Please specify the exam language during registration. If not specified English will be the default exam & book.