ServSafe Food Manager Certification – Food Safety of Michigan (586) 980-3301
ServSafe Food Safety 8-hour Review and Exam (click here to register)
Our 8 hour review and exam consists of a National Restaurant Association approved instructor conducting six hours of instruction and then administering the ServSafe food safety exam. Classes are available in cities throughout Michigan including Food Safety of Michigan (click here to register). The ServSafe exam consists of 90 questions. Testers must receive a 75 percent score or better to pass this test and receive their Food Safety Certificate. All tests are graded by the NRA and take approximately 7-10 business days to process. Materials will be mailed upon registration.
ServSafe Food Safety Self-Study
There’s no need to sit through the class if you have the knowledge! A National Restaurant Association approved instructor/proctor administers your exam. Proctored exams are available at various locations across the state. The ServSafe exam consists of 90 questions. Testers must receive at least a 75 percent score or better to pass this test and obtain their Food Safety Certificate. All tests are graded by the NRA EF and take approximately 7-10 business days to process. Materials will be mailed upon registration.
If you would like to sign up for ServSafe Food Manager Certification courses, please click here to register at Food Safety of Michigan today or call (586) 980-3301.
Michigan Food Manager Certification Classes – Food Safety of Michigan (586) 980-3301
If you are searching for top rated Michigan Food Manager Certification Classes, please contact Food Safety of Michigan at (586) 980-3301 or click here to learn more about our classes.
Certified Food Manager
Many Michigan food establishments must employ at least one certified food manager.
Food Law (see section 2129 & 7106 for actual language regarding manager certification requirements)
These rules, as written, allow the Michigan Department of Agriculture & Rural Development (MDARD) to issue statewide variances. MDARD has issued statewide variances to the manager certification requirement for certain types of establishments.
Local health inspected establishments that must have a certified manager include:
- All food service establishments (e.g., restaurants, bars, schools, hospitals, mobile food establishments, and special transitory food units) except:
- vending machine locations
- temporary food service establishments
MDARD inspected establishments that must have a certified manager include:
- A food service establishment within a retail grocery.
- Extended retail food establishments. These are typically grocery stores with a deli and seating.
- Establishments that press apple cider. These establishments shall have at least 1 active employee currently certified by passing an approved food manager certification examination or having completed a current approved safe cider production course. Cider Manager Food Safety Certification and GMPs.
- Mobile food establishments
- Special transitory food units (STFUs)
Contact the inspecting agency with any questions.
Becoming Certified or Recertified
To be certified you must pass an ANSI/CFP nationally accredited exam once every 5 years. To prepare for the exam, most individuals take a class (in person or on-line) or self-study. Exams are proctored and must be taken either at an approved testing site or are given at the end of a course by an approved instructor.
For experienced and trusted Michigan Food Manager Certification Classes, call Food Safety of Michigan at (586) 980-3301.
Michigan ServSafe Classes – Food Safety of Michigan (586) 980-3301
If you are looking to participate in top rated Michigan ServSafe classes, please sign up with Food Safety of Michigan in Utica, MI by clicking here! Call us at (586) 980-3301 for more information or e-mail firstname.lastname@example.org.
Top ServSafe FAQs
What is the passing score for the ServSafe Food Protection Manager Examination?
A passing score is 75% or higher. This is obtained by answering at least 60 out of 80 questions correctly. The exam has 90 questions; however there are 10 pilot questions that are for research purposes only.
How do I become ServSafe Food Safety re-certified?
You must retake the ServSafe Food Protection Manager Certification Examination before your current ServSafe Certification expires.
Check your local regulatory requirements for more information about certification renewal. Requirements may include completing both food safety training and the ServSafe Certification Exam.
If you have questions about your state’s requirements, please contact your state/local health department for more options.
Does my certificate expire?
The National Restaurant Association recognizes the ServSafe Food Protection Manager Certification for a five-year period and the ServSafe Alcohol and ServSafe Food Handler Certificates for a three-year period. However, state or employer requirements can vary. For more detailed information, check the regulatory requirements or contact your local health department.
How do I become ServSafe Food Safety certified?
To become ServSafe Food Safety certified, you must pass the ServSafe Manager Certification Exam with a score of 75% or higher. For your ServSafe Certification to be recognized by your state or local health department, you must also meet your local regulatory requirements. Requirements may include completing both food safety training and the ServSafe Certification Exam.
If you are searching for experienced and reputable Michigan ServSafe classes, sign up with Food Safety of Michigan in Utica, MI by clicking here! Contact at (586) 980-3301 for more info or e-mail email@example.com.
Michigan Food Safety Auditing – Food Safety of Michigan
If you are in need of top rated Michigan Food Safety Auditing services, please contact Food Safety of Michigan at (586) 980-3301 today! Click here to learn more about our food safety auditing services. You may also e-mail us at firstname.lastname@example.org.
The Food Safety Auditing Process
Nowadays, technology plays an important role in food safety audits. The maintenance of the necessary food safety checklists and quality insurance documents requires the management of large amounts of data. Furthermore, the access to these data/documents and their analyses is of paramount importance for a successful audit and can be used to prove that a high level of food safety has been ensured. For example, a convenient auditing app can assist in managing documents and workflows for auditing, as well as in improving daily business operations. An auditing app can also assist with processes that include management and archiving of training and certification records, statistics, and data collection and analysis, which can all be easily accessed using, for example, an iPad (Brun 2015).
Many organizations categorize their auditing program into: (1) external audits, which are audits conducted by a third‐party organization, and (2) internal audits, which are audits conducted by internal auditors that work for the organization. Most companies have experience in external auditing processes. These auditing processes involve detailed assessments in which the companies frequently focus principally on passing the audit. This way of approaching external auditing has resulted in the conduction of misunderstood or underutilized internal auditing. Instead of approaching the internal audits as a necessity to pass an external audit, they need to be seen as an important tool of quality management systems (QMSs) that can contribute to the continuous improvement and validation of the food safety systems (Driscoll 2012). Audits can be categorized, based on auditor–auditee relationship, into:
- (1)First‐Party Audits: A self‐assessment, that offers internal verification that procedures and management strategies meet the requirements of a standard and represent the business objectives.
- (2)Second‐Party Audits: Also commonly known as proprietary audits, these audits assess the performance of suppliers or contractors.
- (3)Third‐Party Audits: These audits involve the conduction of audits by independent auditors that are not employed by the auditee and often lead to certification.
Regardless of their type, food safety audits are usually conducted following the under‐mentioned steps:
- (3)Corrective and preventive action
- (5)Audit evaluation (GFSR 2016).
Planning and preparation of on‐site auditing activities should be carried out by the auditors. These activities may include the preparation of an audit plan or a review of the documented food safety program of the company, to confirm that it is in compliance with the requirements of the standard against which the audit will be held. In the case of large and complex companies, an audit team is required. An audit plan should assist in ensuring that the audit team members are properly organized and also give the company an idea of timings for the audit. Prior to an on‐site assessment, the auditor should review the company’s documented food safety program to confirm that it is in compliance with the requirements of the standard against which the assessment will be made. This can be an indication of whether an on‐site audit should follow. This review can be conducted on‐ or off‐site, a decision that depends on logistical constraints and the degree of complexity of the food safety system. In cases that nonconformities are found, they are usually better resolved before an on‐site audit is organized (ANZFA 2001).
The actual conduction of the audit is the collection of data that starts with arrival at the audit location and ends with the exit meeting. An on‐site audit involves on‐site audit‐management, a meeting with the representatives of the company, gaining an understanding of the process and system control measures, verification that these measures work effectively and communication of results and observations among team members and with the auditee (ASQ 2013). A process audit is carried out through performing a review of procedures and documentation, and interviewing members of the personnel directly involved in the process being subjected to audit. At the next step the auditor evaluates the responses and decides whether they are consistent and in accordance with documented policies, objectives, procedures, and records. Inconsistency of responses would mean that the auditor would have to continue searching for the reasons of the inconsistencies and find the necessary proof that support the inconsistencies. Therefore, audit trails are an important part of the auditing process. The auditor seeks to identify the reason of the inconsistency and then correlate it with the management system and a standard, giving the food company the tools they need to identify and address the inconsistency. The use of this system requires the substitution of the detailed audit checklist by a less detailed checklist (a memory aid) that aims at simultaneously assessing various elements of a food safety management system (FSMS) (Surak and Lorca 2007).
According to Westcott (2005), “A corrective action deals with a nonconformity that has occurred, and a preventive action addresses the potential for non‐conformity to occur. The corrective action process generally involves locating and documenting the root cause of the non‐conformities, scanning the entire system to ensure no other similar nonconformities could occur, analysing the effect such a nonconformity may have had on a product or service produced before the nonconformity was discovered, and taking action appropriate to the severity of the situation by either recalling the product, notifying the customer, downgrading or scrapping product.” It is also of paramount importance to follow‐up with checks on whether any corrections are effective and recurrence can be prevented. The preventive action process commonly involves the establishment of proactive measures to prevent a potential nonconformity from occurring, and the conduction of thorough process and system analysis in order to determine what actions are required and what controls should be in place to prevent a nonconformity (for example, using Failure Mode and Effects Analysis [FMEA] to determine risks and possible deficiencies and define priorities for improving the current system) (Westcott 2005).
The verification stage of an audit involves the conduction of an assessment that aims at evaluating how effective the corrective and preventative actions are in achieving their purpose, as detailed in the management strategy. The individual responsible for conducting the food safety audit should not be the same individual who determined the corrective action, to add a degree of impartiality and a 2nd viewpoint. Further verification can be possible through the review of all collective outputs of a given action, as well as by following up with mini‐audits and short confirmatory interviews (GFSR 2016).
It is always imperative that the audit processes used are reviewed and improved at frequent intervals. Furthermore, third‐party audits, being only 1 performance indicator, usually need to be supported by microbial testing, second‐party audits of suppliers and the organization’s ability to analyze the results and outcomes of audits and inspections. None of the raw product suppliers should be excluded from the audit scope. Audit systems incorporating unannounced visits in combination with supporting information are more effective and cover internal audits‐ records, regulatory compliance, laboratory results, and raw material certifications. Some food businesses employ auditors as direct stakeholders to carry out internal audits. Other auditors are employed by second‐party purchasers or third‐party auditing agencies. There are also buyers that perform their own audits or additional testing, while others rely on the results of third‐party audits. Third‐party auditors, though, base their audits on a variety of food safety standards and the majority of them do not have any involvement with the products being sold. The conduction of audits is carried out under a proprietary standard, while the conduction of food safety inspections is commonly performed within a legal framework. It is important to note that there have been many foodborne illness outbreaks associated with food businesses that have been successful in third‐party audits and inspections, which renders the utility of these practices questionable. People supporting the role of third‐party audits claim that they can ensure food safety, even when the economic resources are limited. People criticizing external audits and inspection, though, claim that although they are useful tools, their results represent only a snapshot in time (Powell and others 2013). Albersmeier and others (2009) reported that weak auditing procedures may be currently used in quality certification systems in the agricultural sector. Not only case studies, anecdotal information or rumors, but also statistical analyses now confirm that there are differences between different certification bodies (auditors). Despite the fact that the results do not prove that there is any significant reason for the variations presented among certification bodies and auditors, they still clearly hint at problems and inefficiencies in the control system. It is now accepted that there can be no guarantees over the validity and reliability of audits, and is therefore questionable whether third‐party certification really achieves its purpose.
The standard audited can greatly affect the way an audit is conducted as well as its outcome. However, another very important factor in the auditing process is the auditor. The competence degree of an auditor is of paramount importance and can vary depending on several factors. The personnel responsible for developing and managing the audit programs should determine in advance the criteria and requirements in relation to auditors and their competencies (Safefood 360 2013).
The Role of Safety and Quality Control Systems
Food crises are one of the reasons why food quality and food safety are frequently discussed in the media. Very often the terms food quality and food safety are not clearly differentiated. There are significant differences though, in particular, when consumer perceptions are considered. Public authorities are leading the food and feed industries into the development of robust QMSs aiming at improving food safety, restructuring the food inspection system and enhancing the level of information provided to consumers (Röhr and others 2005). According to Holleran and others (1999), “quality assurance systems are designed to assure customers that contracted product characteristics and/or production processes are consistently delivered. They play an essential role in an exchange because food safety and quality attributes may not be directly observable. Food safety and quality assurance systems can take many forms: (1) private voluntary international quality assurance standards, such as ISO 9000; (2) national farm level assurance systems, such as Farm Assured British Pigs; and (3) proprietary quality assurance systems, such as those maintained by the large retail food chains in the U.K. Albeit with differing origins, quality assurance systems share two common features: (1) a reliance on documentation of production processes and practices and (2) third‐party auditing and certification.” An organization can take advantage of a QMS, especially when critical areas are considered that need to be suitably controlled, to reduce the appearance of defective products but also to improve internal communication, increase customer’s satisfaction, and therefore share market, and increase the opportunities for expansion in new markets and regions (Aggelogiannopoulos and others 2007).
Hazard Analysis and Critical Control Points (HACCP) assessment is a valuable tool that can be used for verifying whether a food manufacturer or distributor can produce or distribute safe products. This can be “translated” to specific and complementary roles for the food industry and the public authorities. Food manufacturers conduct in‐house HACCP assessments using internal resources and, if necessary, external expertise. It should be noted that the effective implementation of HACCP requires that the food manufacturers implement procedures in order to verify whether the HACCP system works properly. This internal verification should suffice for ensuring that the adequate level of information is available to evaluate the effectiveness of HACCP (Ababouch 2000). In 1990s in Brazil, a range of private food standards had gradually been promoted by the private sector to assure quality and safety in a highly competitive market. These private standards had been implemented partly due to the lack of public standards, and in an effort to differentiate products and increase consumer’s trust. Furthermore, private standards were strongly associated with meta‐management systems that assured both quality and safety along the supply chain, mainly by enforcing the use of process standards. The privatization of standards was proven to be very important for both buyers and suppliers in the supply chain. These standards were developed to meet the needs of retailers and processors. It is considered that they offered a competitive advantage. It has been stated, however, that a relatively low percentage of suppliers found that abiding by the standards and obtaining a formal certification was beneficial for their business and offered them new opportunities. The rest of them found themselves relegated to waning and unprofitable markets. Examples of industries affected by the trends above were the coffee, wheat, and coconut industries in Brazil (Reardon and Farina 2002).
For experienced and trusted Michigan Food Safety Auditing services, call Food Safety of Michigan at (586) 980-3301 today! or send an e-mail to email@example.com.
Michigan ServSafe Course – Food Safety of Michigan
If you are in need of a top rated Michigan ServSafe course, please contact Food Safety of Michigan at (586) 980-3301 or click here to see our class schedule.
The restaurant industry is home to more than 15 million trained and skilled employees in restaurants across the country serving the public every day. The restaurant industry is open and the tables at America’s 1+ million restaurant and food service locations are always a great place to gather with friends and family. To ensure that restaurants have the latest information about Coronavirus, we created industry-specific guidance for owners and operators.
Here are some ServSafe resources about the Coronavirus and other preventative safety tips. For more information on the impact of Coronavirus from the National Restaurant Association click here.
- What is COVID-19 Coronavirus?
- Handwashing 101
- Handwashing Infographic
- Before You Come To Work
- Handwashing Video
For an experienced and trusted Michigan ServSafe course, call Food Safety of Michigan at (586) 980-3301 today.
Michigan ServSafe Courses – Food Safety of Michigan
If you are looking for top rated Michigan ServSafe courses, please contact Food Safety of Michigan at (586) 980-3301 today or click here to register for classes online.
ServSafe, MFHA Share Expertise to Benefit the Industry
When tackling such complex issues as unconscious bias and cultural intelligence, it’s good to have a partner to help you make things clear.
That’s true whether on a personal level or an organizational level. That’s why the National Restaurant Association, an expert in delivering training to the foodservice and hospitality industry through its ServSafe brand, partnered with the Multicultural Food service & Hospitality Alliance (MFHA), an expert in understanding bias and developing diverse work forces, to develop the Understanding Unconscious Bias training suite, part of ServSafe Workplace.
It’s a partnership that not only works for those two organizations, but benefits restaurant and hospitality businesses as well.
In these days of every gaffe being captured on video and posted on social media, it is more important than ever that managers are skilled in cultural intelligence and provide training for their employees in how to recognize and combat unconscious bias.
Both ServSafe and MFHA are committed to creating the best possible training to support managers and employees.
For more than 23 years MFHA has helped individuals and food service and hospitality companies build their cultural Intelligence to deliver better business results. Through both research and delivering speaking presentations, live workshops and webinars, MFHA has focused on both strategic and tactical ways to build inclusion and enhance companies brand to attract and retain diverse employees. Known for providing keen insights to restaurant and hospitality executives and upper-level managers, they are frequent presenters at conferences focused on diversity, equity, inclusion, and the “how-to’s” of building multicultural workplaces. MFHA provides both regional and on-site training programs. For more information about MFHA, visit www.mfha.net.
ServSafe Workplace’s Understanding Unconscious Bias training was developed in part from feedback and requests of MFHA workshop participants who wanted a scalable solution to bring these important messages to managers and employees at the unit level.
“Our vision for the industry is for everyone, regardless of the package God put them in, to achieve at the highest level of their ability and ambition,” said Gerry Fernandez, founder and president of MFHA. “If you have the ability and ambition to be president of the company, there should be a place in the industry for that to happen regardless of whether you are a man, woman, black, white, Christian, Jew, straight, whatever.”
Meanwhile, the National Restaurant Association has honed training methods and delivery to its highest levels with decades of producing ServSafe materials for the food service and hospitality industry. It has cultivated connections with experts in the industry and committed to research about how to train. It’s what made ServSafe an attractive partner to the MFHA.
“The National Restaurant Association is the mothership for education for the restaurant industry and has all of the major companies and brands affiliated with them as well as the big supply partners who support the industry,” said Fernandez. “Who better to partner with than the National Restaurant Association? They have a commitment, they have a content development group and they have Sherman Brown’s leadership that is delivering great value in food safety training.”
Fernandez says that there is a real need for training like this because there a much greater likelihood of conflict between employee and customer than ever before. He attributes that to an uncivil tone in our society, tension over immigration and people being willing to say things that they never would have said aloud or in public in the past. All this necessitates managers needing to support their employees in de-escalating a situation before it rises to violence. The manager’s version of the Understanding Unconscious Bias training includes tips for deflecting and de-escalating potentially volatile interactions.
“We have always looked for people to partner with,” said Fernandez. “Perspective and experience is good for business. That’s our mantra for getting the best results. When you are inclusive in practicing that, then everybody gets a chance to contribute and everyone wins—the customer wins, the business owner wins, the employees win.”
For experienced and trusted Michigan ServSafe courses, call Food Safety of Michigan at (586) 980-3301.
Michigan ServSafe Instruction – Food Safety of Michigan (586) 980-3301
If you are in need of Michigan ServSafe instruction, please contact Food Safety of Michigan at (586) 980-3301 for more information or click here to schedule a class online.
Why take ServSafe® training? Industry icon, Tedde Reid, the founder, President, and CEO of Supplies & Equipment Foodservice Alliance (SEFA) has often said: “If you work in this industry, you need to be ServSafe® certified.” For me that was enough (especially since she’s my boss). But there is little arguing that our industry, as well as our customers, benefit every time a ServSafe® Certificate is earned and issued.
Foodborne illness impacts customer health, an operator’s reputation, a business’s profitability, and in some cases, their complete viability. The CDC estimates that there are as many as 47 million cases of foodborne illness in the U.S. each year, and the key to understanding the need for ServSafe® training is to recognize that food safety decisions are made (or not made) at every point of the foodservice process from construction of the building right up to daily operations that include cooking and cleaning.
Designers create layouts that promote the safe and efficient flow of food throughout the facility. Builders use materials that are easy to clean and resistant to bacteria. Consultants specify equipment that is easy to clean and includes additional food safety features and benefits. Dealers sell equipment and smallwares that help Operators maintain safe practices. Operators, Chefs and employees implement procedures to receive, store, prep, cook and serve food. They also implement warewashing and facility sanitation practices. Even the person who empties the garbage at the end of the day takes steps that can limit bacterial growth and prevent insect and vermin from becoming a problem. But for all of this to happen, knowledge of the issues and best practices is required.
The National Restaurant Association’s ServSafe® Food Protection Manager Course and certification is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). It is recognized by more federal, state and local jurisdictions than any other food safety certification. In most jurisdictions, either State or County regulators require that foodservice managers gain certification, or demonstrate knowledge of food safety practices.
The ServSafe® curriculum teaches:
- The importance of food safety for customers and operators
- Good personal hygiene for food handlers and servers
- Time and temperature controls that help protect food
- How to prevent cross-contamination in foodservice operations
- Proper cleaning and sanitizing for foodservice operations
- Safe food preparation practices
- How to properly receive and store foods
- Safe methods of thawing, cooking, cooling and reheating food
- Food safety regulations
- Pest control for foodservice operations
- And more.
If you’re an Operator, invest in your own reputation and success by training your employees and managers with ServSafe®. If you’re an employee, invest in yourself by taking a ServSafe® class. Even if you’re not a foodservice manager, maybe you’d like to be one. Taking the course shows current and future employers your level of commitment and initiative. If you work in a profession that provides goods and services for foodservice operators, then take ServSafe®. It will help you provide solutions for your customers. That earns you sales and helps them succeed.
For top rated Michigan ServSafe instruction, call Food Safety of Michigan at (586) 980-3301 to schedule a class.
Michigan ServSafe Alcohol Class – Food Safety of Michigan (586) 980-3301
If you are looking to take a top rated Michigan ServSafe Alcohol Class, please click here to signup for one of our classes at Food Safety of Michigan or call (586) 980-3301 for more information.
The ServSafe Alcohol® program prepares bartenders, servers, hosts, bussers, valets, bouncers and all front-of-house staff to effectively and safely handle difficult situations in your operation.
Alcohol service involves many risks. Failure to act responsibly could result in fines, imprisonment, losing your liquor license, increased insurance costs, or losing your business.
Prepare yourself to handle these risks with responsible alcohol training from a trusted and experienced source, the National Restaurant Association.
Students choose from two exams when registering for a course. The ServSafe Alcohol Primary Exam tests basic understanding. The ServSafe Alcohol Advanced Proctored Exam tests proficiency in key concepts.
Training and exams formats: classroom and online
Classroom training and exam: English and Spanish
Online training and exam: English
WHAT YOU’LL LEARN
The ServSafe Alcohol® training and certification program will teach you to effectively do the following:
- Understand alcohol laws and responsibilities
- Evaluate intoxication levels
- Check identification
- Deal with difficult situations
Students can take the ServSafe Alcohol Primary Exam or the ServSafe Alcohol Advanced Proctored Exam after completing training to earn alcohol serving certification.
To enroll in a ServSafe Alcohol Class at Food Safety of Michigan, please click here to signup or call us (586) 980-3301 for more info.
Michigan ServSafe Class – Food Safety of Michigan
If you are in need of a top rated Michigan ServSafe Class, please contact Food Safety of Michigan at (586) 980-3301 or click here to register for a class.
The ServSafe® program is developed by the National Restaurant Association with the help of foodservice industry experts who face the same risks you do every day. Your concerns are our concerns.
Our years of experience and inside knowledge of the foodservice industry are at the core of our courses, exams and materials. We can prepare you to handle food sanitation risks because we have direct experience with it. We also have reliable materials, flexible options, and expert food safety educators.
SERVSAFE FOOD SAFETY PROGRAM MATERIALS
Our materials help define food safety best practices because we involve specialists from regulatory agencies, academia, and the foodservice industry to create them. ServSafe materials reflect the latest science, research and FDA Food Code. Learn more.
Training and exams are available online and in a classroom.
EXPERT FOOD SAFETY EDUCATORS
Certified ServSafe Instructors and Registered ServSafe Proctors must meet minimum experience and educational requirements. You can be confident that practical, real-world experience guides your training.
HOW DOES SERVSAFE COMPARE?
For an experienced and trusted Michigan ServSafe Class, please contact Food Safety of Michigan at firstname.lastname@example.org.
Michigan ServSafe Alcohol Classes – Food Safety of Michigan
For top rated Michigan ServSafe Alcohol Classes, please sign up for the Food Safety of Michigan classes here or e-mail email@example.com.
THE SERVSAFE ALCOHOL® ADVANTAGE
The ServSafe Alcohol® Training program is developed by the National Restaurant Association and experts who have direct experience with the risks involved in serving alcohol. Our connection to the foodservice industry provides insights that help prepare you for difficult situations.
SERVSAFE ALCOHOL MATERIALS
Our materials help define responsible alcohol service best practices because we involve specialists in regulatory agencies, law, insurance, medicine, law-enforcement, restaurants and academia to create them. ServSafe Alcohol materials reflect scientific research in an easy-to-understand format.
- Classroom courses can be taken in English and Spanish.
- The online course is in English and Spanish.
- Most exams are taken in English; the Primary Print Exam can also be taken in Spanish.
EXPERT ALCOHOL SAFETY EDUCATORS
ServSafe Alcohol Approved Instructors and Registered Online Proctors must meet minimum experience and educational requirements. You can be confident that practical, real-world experience guides your training.
HOW DOES SERVSAFE ALCOHOL COMPARE?
ServSafe Alcohol® training and certification is widely recognized and respected in the foodservice industry. Here’s why.
|Uses quality materials and exams created by experienced alcohol-service professionals exclusively for the foodservice industry|
|Reinvests proceeds from programs back into the industry|
|Relies on the same development methodology as proven ServSafe food safety training|
|Is a single source, one-stop-shop to complete both food safety and responsible alcohol service training and exam needs|
|Addresses up-to-date regulatory information|
|Provides support from subject-matter experts available to answer questions|
|Offers flexible online, classroom, in-unit and one-on-one training and exam options|
|Follows a holistic approach that teaches staff to work together to handle difficult situations|
For experienced and trusted Michigan ServSafe Alcohol Classes, please sign up for the Food Safety of Michigan classes here or e-mail firstname.lastname@example.org.