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ServSafe® Certification
Certification / Licensure - Exam Prep
Enroll Anytime
- 18 DMA CE Sanitation Hours Hours (2.2 CEUs)
- 9 Months to Complete
- Online or Correspondence by Mail
- Independent Study
- Work at Your Own Pace
- $100.00
Course Homepage
ServSafe® has become the industry standard in food safety training. Developed by the National Restaurant Association’s Educational Foundation, the ServSafe® training program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, including:
- receiving
- storing
- preparing
- serving
ServSafe® gives you the opportunity to learn science-based information on how to run a safe food establishment—information all your employees need in order to be part of the food safety team.
The course incorporates the principles of HACCP (Hazard Analysis Critical Control Points) as a food safety system which minimizes the risk of illness or injury from foods consumed in your food service department. By learning how to implement these principles, you can begin to develop a HACCP program for your facility. You will also have tools that will assist you in teaching these food safety principles to your employees.
Obtain your ServSafe® Certification!
To obtain your ServSafe® Certification, you will need to pass the national certification exam offered through the National Restaurant Association’s Educational Foundation (NRAEF).
The University of North Dakota’s ServSafe® course prepares you for the credentialing exam through self-paced lessons that are designed to work around your busy schedule. You can choose to complete your course online or through correspondence by mail. Either way, you “attend class” wherever and whenever it is convenient for you!
Following successful completion of this food safety course, you are eligible to take the National ServSafe® Certification Examination administered through the National Restaurant Association’s Educational Foundation.
Review the National Restaurant Association’s Educational Foundation for the current state regulatory requirements for certification, exam process, and eligibility requirements.
Once you pass the certification examination, you are a certified Food Management Professional (FMP).
