ServSafe
Get ServSafe certified in this fast-paced, instructor-led course. Master FDA food
safety, HACCP, and hygiene to ace the proctor.
Protect your guests, your brand, and your bottom line. This instructor-led program prepares supervisors and persons-in-charge to pass the ServSafe® Food Protection Manager certification exam and to implement an active culture of food safety on the job. Using ServSafe’s latest Manager curriculum, aligned with the FDA Food Code, the course covers personal hygiene, time and temperature control, cross-contamination prevention, cleaning and sanitizing, receiving and storage, preparation and cooling, allergen controls, pest management, and Active Managerial Control/HACCP fundamentals. A proctored certification exam is administered at the end of the course.
This course is designed to meet New Jersey’s requirement that a Certified Food Protection Manager (CFPM) be designated for applicable retail food establishments. New Jersey Administrative Code N.J.A.C. 8:24‑2.1(b) requires that, based on the risk of foodborne illness, the person‑in‑charge must demonstrate knowledge, and for Risk Type 3 establishments, at least one person‑in‑charge must be a certified food protection manager by passing a food safety certification examination administered by an ANAB‑CFP accredited program. ServSafe® is one of the accredited programs recognized in New Jersey.
Student Learning Objectives/Outcomes:
- Demonstrate Person‑in‑Charge knowledge that satisfies New Jersey expectations by explaining the causes of foodborne illness, the “Big 6” pathogens, and the symptoms/exclusion rules for ill food workers.
- Implement Active Managerial Control by identifying critical control points and writing simple monitoring and corrective‑action procedures for TCS foods in your operation.
- Control time and temperature by selecting the correct receiving, cooking, cooling, and reheating parameters for common food categories to prevent pathogen growth and toxin formation.
- Prevent cross‑contamination and cross‑contact by designing safe food-handling practices (separation, labeling, storage hierarchy) and allergen controls from receiving to service.
- Apply cleaning and sanitizing standards by selecting appropriate chemicals/concentrations, verifying sanitizer strength, and creating cleaning schedules that meet code requirements.
- Verify supplier and receiving practices by setting acceptance/rejection criteria for deliveries and documenting product temperatures and conditions on arrival.
- Establish employee hygiene programs by setting handwashing, glove use, and personal hygiene policies that meet ServSafe and FDA Food Code expectations.
- Prepare for regulatory inspections by performing an internal self‑inspection aligned to NJ risk categories and maintaining required documentation and logs.
Who Should Attend
Restaurant managers and owners, chefs/sous chefs, shift leaders, school and institutional foodservice supervisors, commissary and catering managers, and cottage food operators who must serve as the person‑in‑charge and demonstrate food safety knowledge in New Jersey.
Course Delivery
This course includes 10 hours of remote instruction, followed by an in‑person, proctored ServSafe exam administered by a Registered ServSafe Proctor. The required textbook, which also contains the exam voucher, is sold separately.
For more information, please contact Alexis Muniz at amunizFREEHUDSONCOUNTYCOMMUNITYCOLLEGE or call (201)-360-4244.
Contact Information
Office of Continuing Education
161 Newkirk Street, Room E504
Jersey City, NJ 07306
(201) 360-4224
CEFREEHUDSONCOUNTYCOMMUNITYCOLLEGE