The ServSafe® program provides food safety training, exams and educational materials to foodservice managers.

ServSafe Manager

National Restaurant Association

Certification

Advanced food safety certification for restaurant managers.

Format

Hybrid

Eligibility Calculator

Which aid programs apply to this program?

Skills & Competencies

Skills developed through this program

Implement active managerial control systems to identify and manage food safety risks in a food service establishment
Manage personnel through hiring, training, and supervision practices to ensure food safety compliance
Address allergen issues by identifying, communicating, and controlling food allergens to protect customers
Apply purchasing, receiving, and storing practices to ensure food safety and prevent contamination
Prepare foods safely by controlling time, temperature, and handling practices to prevent foodborne illness
Serve foods safely by following proper handling and service practices to prevent contamination

Career Pathways

Occupations this program prepares you for

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Mastery: developing (Level 2)(based on Certification)

Customer complaints regarding food service — resolve routine issues independently using established service-recovery scripts in a full-service restaurant.
New hire training sessions — conduct structured onboarding covering food preparation, sanitation, and safety procedures with reduced supervisor oversight.
Employee work station assignments — coordinate daily scheduling and duty allocation to match workflow demands across a full shift.
Cash handling and deposit preparation — complete end-of-day reconciliation and prepare bank deposits following standard accounting procedures.
Kitchen and dining area sanitation — supervise cleaning crews and verify compliance with health department standards during routine inspections.
Service quality improvement suggestions — identify recurring workflow gaps and recommend procedural adjustments to shift managers during team briefings.
Production and time sequences — specify food course timing and workstation arrangements to maintain kitchen output during moderate-volume service periods.
Human resources software — enter employee hours, update attendance records, and generate basic payroll reports in a restaurant back-office system.
Social perceptiveness — read customer and coworker cues to anticipate service disruptions and adjust team response in a dining environment.
Inventory management software — monitor stock levels, flag discrepancies, and coordinate reorder requests with the purchasing manager on a routine basis.

Program Details

Detailed information about this program

The ServSafe® program provides food safety training, exams and educational materials to foodservice managers.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.