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VHTA ServSafe® Food Protection
Manager Certification Training
in one day!
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Food Safety: More than Important – It’s a Requirement
The ServSafe® certification course is for food and beverage managers, supervisors, inspectors, federal, state and local public health officials, chefs and anyone who requires food safety training. Purchase price of training materials, exam, and lunch is included in registration fee.
Classes fill up quickly! Register now to ensure a space for yourself.
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Training and Certification Made Easy
VHTA provides food safety training courses and certification exams designed to help you comply with local food safety and health regulations.
Developed by the National Restaurant Association Educational Foundation, the ServSafe® course and exam are recognized and accepted for food safety licensing/registration by more federal, state, and local jurisdictions in the United States than any other food safety program. The ServSafe® food safety program provides high-quality food safety education and training materials for the restaurant and foodservice industry.
Over 2 million professionals have been certified through the ServSafe® course. There are many food safety courses that you can take, but this is the one you must take. You cannot afford to pass up this opportunity to become professionally certified.
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All Courses include textbook, professional trainer, exam, and lunch.
The course starts at 9:00 am and finishes by 5:00 pm with the exam.
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Registration Fee: $119 for VHTA members, $169 for non-member
Testing only (Not attending class):
$75 for VHTA Members, $125 for nonmembers
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Schedule of Classes and Locations
(Subject to change)
2010
August 2nd - Harrisonburg October 4th - Roanoke
August 30th - Virginia Beach November 8th - Richmond
September 27th - Richmond
For a printable Registration Form click here:
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Please register at least two weeks prior to class being held.
Fee is NONREFUNDABLE if cancelled
within 14 days of the class.
Any questions please call Rebecca Reamer at 804-288-3065 or mail to: rebecca@vhta.org
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