ServSafe Asheville provides an experienced certified instructor in a live setting – either at your business or in a classroom setting with certification upon satisfactory completion of a proctored test.
The entire cost starts at $99 per person, and group rates are available.
ServSafe Programs lead the way in providing comprehensive educational materials to the restaurant industry through face-to-face instruction.
More than 5 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute-Conference for Food Protection.
ServSafe training and certification is recognized by more federal, state and local jurisdictions than any other food safety certification. Three areas of training are available: ServSafe Food Protection Manager, ServSafe Food Handler™ and ServSafe Alcohol™.
The ServSafe Food Handler Program is a complete solution that delivers consistent food safety training to employees. The premier provider of food safety training is proud to offer solutions to meet any food handler training needs.
Take the ServSafe Food Handler Assessment after completing training to earn food handler certification.
Alcohol service involves many risks. Prepare yourself to handle these risks with responsible alcohol training from a trusted and experienced source, the National Restaurant Association.
The ServSafe Alcohol® training program is developed by the National Restaurant Association and experts who have experience with the risks involved in serving alcohol..
Take the ServSafe Alcohol Primary Exam or the ServSafe Alcohol Advanced Proctored Exam after completing training to earn alcohol serving certification.
The ServSafe® program provides food safety training, exams and educational materials to food service managers.
The premier provider of food safety training is proud to offer solutions to meet any food manager training need.
Students can earn the ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).