Purpose:
The purpose of the ServSafe® Food Safety Program is to help food service operations protect public health by preventing foodborne illness and promoting safe food-handling practices. In response to increased publicity surrounding foodborne illness outbreaks and growing consumer concern, this program provides nationally recognized, science-based training developed by the National Restaurant Association.
Through ServSafe® Manager and ServSafe® Food Handler training, participants gain the knowledge and skills needed to provide safe food, reduce contamination risks, and maintain clean, sanitary facilities. The program prepares managers and employees to implement effective food safety management systems, follow proper purchasing, storage, preparation, service procedures, cleaning and sanitation, and train staff in best practices.
Intended Audience:
The ServSafe® Food Safety Program, developed by the National Restaurant Association, addresses growing food safety concerns by providing science-based training for food service professionals.
- ServSafe® Manager is designed for food service managers and supervisors in restaurants, hospitals, schools, long-term care facilities, and other food-handling operations. It offers nationally recognized certification and covers current food safety principles and best practices.
- ServSafe® Food Handler is a basic food safety course for food service employees. It covers essential topics including personal hygiene, cross-contamination and allergens, time and temperature control, and cleaning and sanitation.
Certification:
By successfully completing the ServSafe® Food Safety Program training, food service professionals can earn National Restaurant Association certification, update their food safety skills using the latest FDA Food Code guidance, and strengthen their operation’s commitment to food safety and customer confidence.
Dates & Location:
ServSafe® Manager: April 1, 2026 (8:30 a.m. to 6:30 p.m.)
ServSafe® Manager: July 15, 2026 (8:30 a.m. to 6:30 p.m.)
ServSafe® Manager: October 20, 2026 (8:30 a.m. to 6:30 p.m.)
Each of these trainings will be conducted in Room 111 of the Food Innovation Center at the University of Nebraska-Lincoln Innovation Campus, 1901 N 21st St, Lincoln, NE 68588.
Fee:
The cost for this ServSafe® Manager 1-day training, which includes a textbook, exam fee, lunch, and break refreshments, is $225 per person.
