ServSafe, TAP Food Safety Manager Certification Courses Offered
MERCER, Pa. – Penn State Extension is offering ServSafe and TAP Online Food Safety Manager Certification courses.
The ServSafe Food Safety Manager course will take place at the Penn State Extension Mercer County office, 463 North Perry Highway. The course will be held from 9 a.m. to 4 p.m., May 30 and from 9 a.m. to 2 p.m. June 6. The exam will begin at 2 p.m. June 6.
The in-person course, taught by certified ServSafe instructors, will help participants learn how to prevent contamination of food by properly receiving, storing, preparing, cooking, cooling and serving the food, as well as proper methods of sanitizing food service facilities.
After completing the course and passing the multiple-choice exam with a score of 70% or higher, participants will receive a ServSafe Food Protection Manager certificate, which is good for five years.
The $165 course fee covers the cost of the most recent edition of the ServSafe Manager book, exam, answer sheet and learning materials. Participants should register HERE by May 28, or call 877 345 0691.
The TAP Online Food Safety Manager Certification course helps food service managers, chefs, caterers, cooks, health officials and inspectors prepare to take a Food Protection Manager exam, such as ServSafe, that meets regulatory guidelines for a certified food protection manager. The online portion can be taken anytime, but the exam is in person and proctored at a scheduled location.
After completing the online course and passing the multiple-choice, proctored exam with a score of 70% or higher, participants will receive a Food Protection Manager Certificate, which meets the Pennsylvania Department of Agriculture requirement for food safety certification. It is valid for five years.
The online course is self-paced, can be started anytime throughout the year and must be completed within 180 days of enrollment. The course fee is $145. Register HERE, or call 877 345 0691.
Published by The Business Journal, Youngstown, Ohio.
