ServSafe Classes March 10, 12, 17, 19- 2014

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Registration Information

How to Register:

Please call our office at 828-757-1290 to request a registration form.


The cost of the course is $105.00 per participant. Cost covers the course book, materials and exam.

Seminar Location:

This seminar will be held at the Caldwell County Extension Center, 120 Hospital Ave,, NE, Suite 1, Lenoir, NC 28645

Payments, Cancellations and Refunds:

Full payment is due at the time of registration. Classes are limited, so early registration is encouraged. No refunds will be made for cancellations, but substitutions may be made in advance of the first day of class by the registrant.


Class sessions begin at 1:00 p.m. and conclude at 5:00 p.m. The exam will be the final day. Please plan accordingly.

Upcoming ServSafe Class Dates:

March 10, 12, 17 & 19, 2014

Beginning Jan. 1, 2014, two(2) points will be deducted from the establishment’s grade if a certified food protection manager is not present at all times of operation.

Food Protection Manager Certification Course

Who Should Attend?

• Independent & multi-unit operators

• Owners

• Shift Leaders and supervisors

• Chefs

• Quality assurance professionals

• Inspectors

• Public health officials

• Anyone working in food/preparation/service

Co-sponsored by:

Cooperative Extension, Caldwell County Center and Caldwell County Enviromental Health Department.

Serving Safe Manager sets the standard in food safety learning. It is designed as an on-site detailed course, including textbooks, materials to help managers educate front-line employees, materials for employees to learn and review of food safety essentials, and excellent sources for general reference.

SERVSAFE Food Protection Manager

Certification Course (a 16-hour course)

This seminar teaches participants how to implement cost effective and pro-active food safety practices in any operation. In this course, participants are trained and tested for certification through the ServSafe Manager book.

Participants will learn about:

• potentially hazardous foods and safe food handling practices

• Hazard Analysis Critical Control Point (HACCP) system of food safety

• setting up standards and procedures for proper receiving, storage, cleaning and sanitizing.

Foodservice managers who participate in this 16-hour course will receive in-depth training in all areas of food safety. The course will cover the latest information in food safety, including personal hygiene; how to use food thermometers and keep temperature logs; how to safely prepare, store, cook, hold, cool, reheat and serve food; and methods of cleaning and sanitizing.

About the Instructor:

• Chad Gambill- Registered Environmental Health Specialist, Certified ServSafe Instructor and Examination Proctor and Caldwell County Food, Lodging and Institution Program.