Continuing the steps to ServSafe^® training.

You already have a staff or on-site trainer, so here are the next steps to put ServSafe to work for you.

Step Three: Train Managers
Based on your organization's needs, determine which method of ServSafe training will be best for your managers: traditional classroom, online learning, or training in other languages (for non-English speaking employees).

This is determined based on your on-site Instructor, facility and manager needs. Ask your Instructor what you will need and purchase the appropriate course materials before classes can begin.

Step Four: Examination and certification
After completing the class, students will take the ServSafe Food Protection Manager Certification Exam. The exam is offered in both a written paper-and-pencil and online exam format. The ServSafe examination is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).

Upon successful completion, examinees will receive their ServSafe certificate and matching wallet card. You can feel confident that their certification is accepted nationwide. Check with your local regulatory agency for recertification requirements.

Step Five: Food safety at work
This is where training truly pays off. Managers and employees who are certified should share their knowledge to ensure the latest food safety practices are at work. Operation-wide Training is critical.

Step Six: Always keep learning
Effective food safety training never stops. That's why the National Restaurant Association Educational Foundation offers additional learning opportunities to continue to educate all employees and promote the vital importance of training throughout the organization.

Order now. And share the commitment.

Now it's easier than ever to order ServSafe materials online.