Food Safety Manager Training & ServSafe® Food Protection Manager Certification Examination and training is a One Day 8 Hour Training with the ServSafe® ANSI/CFP Exam administered by Eagle Training Resources, LLC. The training for food safety is recognized by all Georgia counties. The ServSafe® program is administered by the National Restaurant Association. The course teaches the staff how to handle and serve food safely to minimize the risk of food borne illness. ServSafe® Food Protection Manager Certification is recognized for restaurants, hospitals, hotels, K-12 schools, colleges and universities, senior living facilities, retail establishments, nursing homes, resorts and clubs. The certification is valid for 5 years from the date of passing the exam. The course teaches the FDA 2013 Food Code requirements.
Atlanta Fixture and Sales
3185 Northeast Expressway
Atlanta GA 30341
Time: 8:00 to 5:30 Class and Exam
Cost: $145.00 – Includes Class Instruction, Food Safety Manager Manual with FDA 2013 Food Code Revisions, and the ServSafe® Food Protection Manager Certification Examination and advance shipping of the textbook at no extra charge. Participants find the class more meaningful by completing the reading assignments. It better prepares you for the exam. Books are shipped when registration is received 4 business days before the scheduled class. We will send you a practice tests to prepare you for the ServSafe® Certification Exam. Otherwise, the book will be given to you in class.
To schedule an appointment or find out more about our training services,
Or use our contact form.
Eagle Training Resources, LLC
P.O. Box 20
Buford, GA 30515
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June 26, 2014 Click Link for article. Amost 600 people affected.
20 % of reusable office coffee mugs carry fecal bacteria. Link
See what various food service operators are saying about food safety. Click here.
Here is an interesting article from Great Britain. Click Here
What do customers say when they find foreign objects in food? Click
When we as Food Service Operators do not have a working HACCP plan in our facility, we put our staff, our customers and our facility in jeopardy. This article shows the long term effects that
occurred with a restaurant customer. We can never say "It wlll not happen to me." Click here to read the entire article.
Read all news and events.