Author: bpeters

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July 1 Course & Exam

ServSafe® Manager Certification Exam & Instructor-Led Course (One Day Session) is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by a foodservice industry expert.

The ServSafe® program is developed by the National Restaurant Association with the help of foodservice industry experts who face the same risks you do every day. The ServSafe® Programs years of experience and inside knowledge of the foodservice industry are at the core of our courses, exams, and materials. We can prepare you to handle food sanitation risks because we have direct experience with it. We also have reliable materials, flexible options, and expert food safety educators.

Certification Options:

All certification options are displayed once you click the “Select A Date” button and click the “Register” button or you can view all price at ServSafe® Certification Exam & Instructor-Led Course Details.

Need help or have questions?

LIVE CHAT HELP DESK   |   Monday – Friday : 7:30 am – 5:30 pm CST

Regulatory Requirements:

As stated in the 2017 FDA Food Code – Section 2-102.12: The Person In Charge (PIC) shall be the Certified Food Protection Manager. Must be on duty at all times that food & beverage is being prepared and served. Please review local regulatory requirements for what is required in your area – Regulatory Map.

Study Materials & Books:

All registrations will receive a confirmation email with downloadable training materials.  If you would like a copy of the current ServSafe® Book you may purchase at an added cost – ServSafe® Manager Training and Certification Exam Products.  HRBUniversal does not require the book to attend the Instructor-Led Course or sit for the exam.

Course & Exam Schedule:

9:00 am – 5:00 pm – Lecture
1:00 PM – 2:00 PM – Lunch Break
4:30 pm – Be onsite if taking the exam only
5:00 pm – Exam will be administered. Once the exam starts no one will be allowed in the exam room. Most people take 45 minutes to 1 hour to take the exam but you do have up to 2 hours to complete.

HRBUniversal Policies:

Please view the following policies prior to registration.

By making a payment you allow HRBUniversal to record your IP Address as a digital signature as acceptance agreement that you have read and agree with the Refund Policy, Rescheduling Policy, and Course & Exam Details in order to proceed to the payment area.  A copy of the Refund Policy, Rescheduling Policy, and Course & Exam Details will be included in your confirmation email.

**LOCATION CHANGE** Course/Exam Reminder – Charlotte, NC ServSafe® Certification Exam & Instructor-Led Course

This is a reminder email for the upcoming ServSafe® Food Protection Manager Certification Examination session with HRBUniversal. In this email, you will find all the information you need to prepare for your class and the ServSafe® Food Protection Manager Certification Training & Examination.

Please verify what you registered for prior to the session and location this will be displayed on your Eventbrite ticket. If changes need to be made please contact our office ASAP. Changes the day of the session cannot be made.

Please bring with you the following

  • A copy of your ticket. Printed or Displayed on the Eventbrite App.
  • Pen & Paper to take notes on.
  • Valid Government Picture ID. All examine’s must have a valid ID in order to take an ANSI/CFP exam. The exam will not be administered without a valid ID.
  • If taking a computer-based exam please update prior to session date make sure your computer is updated and is working so you can connect to ServSafe.com. By creating a profile on ServSafe.com prior to the session date will verify you can connect to ServSafe.com. HRBUniversal does not provide tech services.
  • Please bring the ServSafe Diagnostic Test to the Instructor-Led Course & Exam session completed. This must be completed prior to the Instructor-Led Course & Exam session in order to qualify for a discounted retest at scheduled Instructor-Led Course & Exam conducted by HRBUniversal.

Location

Homewood Suites Ballantyne Charlotte
12030 Copper Way
Charlotte, NC 28277

Training/Exam Schedule

  • 9:00 am – 5:00 pm – Lecture
  • 1:00 PM – 2:00 PM – Lunch Break
  • 4:30 pm – Be onsite if taking the exam only
  • 5:00 pm – Exam will be administered. Once the exam starts no one will be allowed in the exam room. Most people take 45 minutes to 1 hour to take the exam but you do have up to 2 hours to complete.

Study Guide & Practice Test We have a lot of food safety principles to cover in a short amount of time. I strongly encourage you to review the information on the links below before arriving at the exam session. It contains information that will help you prepare for the exam. Just click on the link to download the PDF.

This is the same materials that were sent out with your registration via email confirmation. So if you have already downloaded you do not need to do that again. Please bring the ServSafe Diagnostic Test to the Instructor-Led Course & Exam session completed. This must be completed prior to the Instructor-Led Course & Exam session in order to qualify for a discounted retest at scheduled Instructor-Led Course & Exam conducted by HRBUniversal.

No Show Attendance If you fail to attend the class and/or exam session that you have been scheduled for there will be a $60 rescheduling fee for the next class/exam session in your area. No refunds are given for not attending your scheduled session.

ServSafe Food Manager Books If your registration included a ServSafe Food Manager, 7th Edition it will be supplied to you the day of the Instructor-Led Course & Exam session. If you have chosen to have your book(s) shipped to you prior to class or chosen to supply your own please bring it to class with you. The book needs to be the most current publication ServSafe Food Manager, 7th Edition. Any other version is an older food code and you will be lost in class. All scantron’s & computer exam access code will be supplied at exam time.

Mobile Phones & Electronic Devices Mobile phones & electronic devices are not allowed to be used during classroom training or exam sessions. All mobile phones must be put on silent and Bluetooth earpieces and smartwatches must be removed. Mobile phones & electronic devices may be used on Instructor-Led Course & Exam sessions breaks. If mobile phones & electronic devices are used excessively during the Instructor-Led Course & Exam session you will be disqualified for a discounted retest price automatically.

Tobacco, Cannabis Use & Vaping All Instructor-Led Course & Exam sessions are Tobacco, Cannabis Use & Vaping free. Tobacco, Cannabis Use & Vaping can be conducted on All Instructor-Led Course & Exam sessions breaks in accordance with city/county/state ordinances.

Non-English Exams If you have chosen to take an exam other than the English language you may use a paper dictionary from your language to English. The proctor will inspect the dictionary prior to the exam session.

Computer-Based Exam If you have chosen to take a computer-based. You must bring your laptop with WiFi access to connect to the internet. Before the exam session please create an account at ServSafe.com. Make sure you write down the user id and password and bring with you. Also, make sure your computer operating system & anti-virus software is updated before exam time and all browser windows are closed.No extra exam time will be given if you have technical issues or computer is not functioning properly. If the issue can not be resolved within 30 minutes of the exam session starting you will need to be rescheduled to the next Instructor-Led Course & Exam session in the area and you will be charged a rescheduling fee of $60.00. You play a vital role in protecting the public from foodborne illnesses, and I look forward to your participation in the upcoming Instructor-Led Course & Exam session. If you have any questions or concerns please feel to contact our office for assistance.

Regards,

Tracy – HRBUniversal Client Services Department

  This e-mail message may contain confidential or legally privileged information and is intended only for the use of the intended recipient(s). Any unauthorized disclosure, dissemination, distribution, copying or the taking of any action in reliance on the information herein is prohibited. E-mails are not secure and cannot be guaranteed to be error free as they can be intercepted, amended, or contain viruses. Anyone who communicates with us by e-mail is deemed to have accepted these risks. Company Name is not responsible for errors or omissions in this message and denies any responsibility for any damage arising from the use of e-mail. Any opinion and other statement contained in this message and any attachment are solely those of the author and do not necessarily represent those of the company.

Food Protection Manager Virtual Instructor-Led Training

Food Protection Manager Virtual Instructor-Led Training

Description

The Food Protection Manager Course will be a Virtual Instructor-Led Training Session broadcast As a Facebook Live event.  Once a paid registration is received you will receive an invitation to join the Facebook group that is broadcasting.  The broadcast will be broken into 2 sessions that will last 3 hours with a 30-minute break between each.  This broadcast will be accessible for 7 calendar days from broadcast on Facebook. Within 48 hours of the completion of the broadcast will be uploaded to HRBGlobal for review per section and will wrap up with a practice test to prepare you for your ANSI/CFP Certified Food Protection Manager Exam.  When you are ready to take the exam you can schedule at one of the locations online:

Course Price – $39.95

Facebook Live Instructor-Led Course plus online video review plus quizzes on HRBGlobal.

The Facebook Live broadcast will be accessible for 7 calendar days from broadcast on Facebook. Within 48 hours of the completion of the broadcast will be uploaded to HRBGlobal for review per section and will wrap up with a practice test to prepare you for your ANSI/CFP Certified Food Protection Manager Exam.  Access to the broadcast & quizzes will be 30 days from the upload date.

Launch Date – Monday, April 1, 2019

The Food Protection Manager Course will be a Virtual Instructor-Led Training Session broadcast worldwide via Facebook Live.  The following markets are locations that a ServSafe® approved proctor is available with HRBUniversal.

  • Artesia, CA
  • Asheville, NC
  • Athens, GA
  • Atlanta, GA
  • Baltimore, MD
  • Birmingham, AL
  • Brentwood, CA
  • Bridgeport, CT
  • Carrollton, GA
  • Charleston, SC
  • Charlotte, NC
  • Denver, NC
  • Easton, PA
  • El Paso TX
  • Eria PA
  • Fairburn GA
  • Galveston, TX
  • Golden, CO
  • Gray Court, SC
  • Greensboro, NC
  • Greenwood SC
  • Groton, CT
  • Hellertown, PA
  • Highland Heights, OH
  • Hollywood, AL
  • Indianola, MS
  • Iowa IA
  • Lady Lake, FL
  • Lawrenceville, GA
  • Lincoln, AL
  • Little Rock, AR
  • Littleton, CO
  • Louisville KY
  • Minneapolis, MN
  • Newnan GA
  • Norfolk, MA
  • Pittsburg, PA
  • Plainfield, Il
  • Raleigh, NC
  • Redmond OR
  • Richmond, VA
  • San Antonio, TX
  • Statesboro, GA
  • Sunrise, FL
  • Tampa, FL
  • Union Beach, NJ
  • Urbandale IA
  • Vienna, VA
  • Walterboro, SC
  • Warner Robins, GA
  • West Columbia, SC
  • Wichita KS
  • Wilmington, DE

Curriculum (Session 1)

Foodborne Illness Risk Factors & Interventions

Supervision

  • PIC Present, Demonstration, Certification, Performance

Employee Health

  • Management; employee knowledge; responsibilities & reporting
  • Proper use of reporting, restriction, and exclusion

Employee Good Hygienic Practices

  • Proper eating, tasting, drinking or tobacco use
  • No discharge from eyes, nose, or mouth

Preventing Contamination by Hands

  • Hands clean & properly washed
  • No bare hand contact with RTE foods
  • Handwashing sinks supplied & accessible

Approved Source

  • Food obtained from an approved source
  • Food received at proper temperature
  • Food in good condition, safe, and unadulterated
  • Required records available: shell stock tags, parasite destruction

Protection from Contamination

  • Food separated & protected
  • Food-contact surfaces: cleaned & sanitized
  • Proper disposition of returned, previously served, reconditioned, and unsafe food

Time/Temperature Control for Safety (TCS Food)

  • Proper cooking time and temperature
  • Proper reheating procedures for hot holding
  • Proper cooling time and temperatures
  • Proper hot holding temperature
  • Proper cold holding temperature
  • Proper date marking and disposition
  • Time as a Public Health Control: procedures & records

Consumer Advisory

  • Consumer advisory provided for raw or undercooked food

Highly Susceptible Populations

  • Pasteurized foods used; prohibited foods not offered

Chemical

  • Food additives: approved and properly used
  • Toxic substances properly identified stored and used

Conformance with Approved Procedures

  • Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

Curriculum (Session 2)

Good Retail Practices

Safe Food & Water

  • Pasteurized eggs used where required
  • Water and ice from an approved source
  • Variance obtained for specialized processing methods

Food Temperature Control

  • Proper cooling methods used; adequate equipment for temperature control
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Thermometers provided and accurate

Food Identification

  • Food properly labeled: original container

Prevention of Food Contamination

  • Insects & rodents not present; no unauthorized animals
  • Contamination prevented during food preparation, storage & display
  • Personal cleanliness
  • Wiping cloths: properly used and stored
  • Washing fruits and vegetables

Proper Use of Utensils

  • In-use utensils: properly stored
  • Utensils, equipment and linens: properly stored, dried and handled
  • Single-use and single-service articles: properly stored and used
  • Gloves used properly

Utensils & Equipment

  • Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
  • Warewashing facilities: installed, maintained & used; test strips
  • Non-food contact surfaces clean

Physical Facilities

  • Hot and cold water available; adequate pressure
  • Plumbing installed; proper backflow devices
  • Sewage and waste water properly disposed
  • Toilet facilities: properly constructed, supplied & cleaned
  • Garbage & refuse properly disposed of; facilities maintained
  • Physical facilities installed, maintained and clean
  • Meets ventilation and lighting requirements; designated areas used
Birmingham, Al ServSafe® Certification Exam & Instructor-Led Course

Birmingham, Al ServSafe® Certification Exam & Instructor-Led Course

Birmingham, AL ServSafe® Certification Exam & Instructor-Led Course (One Day Session) is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by foodservice industry experts. Certification options descriptions are available at HRBUni.com and Course & Exam Details.

You may contact HRBUniversal for more information or manual registration at 855-447-2864 for payment by eInvoice without fees. Live Support Hours – Monday-Friday: 7:30 AM CST – 5:30 PM CST.

ServSafe® Certification Exam & Instructor-Led Course:

  • 9:00 am – 5:00 pm – Lecture
  • 1:00 PM – 2:00 PM – Lunch Break
  • 4:30 pm – Be onsite if taking the exam only
  • 5:00 pm – Exam will be administered. Once the exam starts no one will be allowed in the exam room. Most people take 45 minutes to 1 hour to take the exam but you do have up to 2 hours to complete.

HRBUniversal Policies:

Please view the following policies prior to registration.

By making a payment you allow HRBUniversal to record your IP Address as a digital signature as acceptance agreement that you have read and agree with the Course & Exam Details, Privacy Policy, & Terms of Service and proceed to the payment area.