July 2015 Midland MI ServSafe Management Saturday Class

ServSafe Food Manager Certification Classes

These ServSafe Food Safety certification classes will cover the following principles: causes and prevention of foodborne illness, microorganisms, safe food handling techniques, safe food storage, cleaning and sanitizing procedures, past control, employees’ personal hygiene, employee education and motivation, Michigan’s Food Service Law, management’s responsibilities and the inspection process.
  • The ServSafe Management certification is good for 5 years from the date it is issued.
  • Price includes ServSafe Book, Coffee Refreshments, and Lunch.
  • Book is mailed within 24 hours of payment.

Important Links:

ServSafe Practice Exam

ServSafe Classes Michigan

Additional Services

Online ServSafe Class

Food Safety Audits

Food Safety Consulting


ServSafe Class Cost

The cost of a ServSafe class varies depending on the who (teacher, organization) providing the class.

Average prices range between $125 to $250 dollars.

Before registering for a class it’s important to look at the fine details.  Does it include a ServSafe book? Is the exam included? Is lunch provided?  Is it a 1 day or 2 day class?

Be sure to ask questions before registering for your ServSafe class.  Some teachers simply put in a DVD for the day.

Our prices are as follows:

Exam only $80 dollars

Class and Exam (no book) $130

Class, Exam and book $180

Another option is to take the online ServSafe class ($125) then join a class at the end of the day for the exam.

If you have questions about ServSafe class cost contact us at 989.839.9177, we provide monthly classes in Midland, Saginaw, and Metro-Detroit.

Should Food Safety be Mandatory for Every Staff Member

There is no doubt that food safety is critical.  With Michigan requiring that you only need one certified food safety manager, is that enough?

During a recent food safety managers class an interesting discussion took place regarding that question.

The students who were restaurant employees mentioned their concern with taking time off for certification.  The owners talked about the issue of cost.  Both told stories about the struggle to consistently implement standard food safety procedures.

Two examples brought up:

  1. Employees touching money were not washing their hands
  2. Employee touching their face or hair and not washing their hands
  3. Employee has the start of a cold/virus coming in to work

As a restaurant manager or owner, how do you combat this?  If the certified manager isn’t there, who reminds the employees to follow the basics?

It was agreed that the signs regarding food safety did little to remind. After a while it’s just a piece of paper on a wall.

A great suggestion was implementing a regular training for employees (of course WE like that idea).  This is a simple way to make sure your employees are on board.  The next step is key.

KEEP IT SHORT.  Do you like sitting i n 2 hour meetings? Neither do your employees.  Some ideas to keep it simple:

  • Food safety training every other month
  • Train non-management employees to train on food safety
  • Keep it down to the basics. Focus on key critical areas
  • No longer than 20 -30 minutes
  • Give incentives to those employees that teach

By empowering non-management employees to teach the class, you are creating advocates to make sure you plan is implemented.

How are you insuring food safety is a priority at your place of business?

Food Safety Manager for Retail Food Establishments?

MRAShow 076

If you don’t currently have a Certified Food Safety Manager on staff for your retail food establishment, the FDA would like to gently nudge you to do so.

As the FDA ramps up food safety efforts, they are encouraging retail food establishments to take the step voluntarily.  Having the choice to do so may soon be out of your hands, as the FDA is pushing state and local regulatory bodies to mandate it.

Currently most states, including Michigan, only require that restaurants have a certified food safety manager on hand.

According to stats from the FDA’s 2008 Trend Analysis Report, restaurants with certified food safety managers are greater compliance than those without.

While the findings of the FDA certainly make sense.  As a retail food establishment, how would you feel about a mandatory requirement?