ServSafe Certification

AteekRD provides on site ServSafe training and certification testing throughout the state of Florida. We provide a ServSafe certified instructor and registered ServSafe Examination Proctor. Our instructors have over a decade of experience and a 95% pass rate. Let us train your staff at your facility without disruption. In addition to on-site ServSafe classes at your facility group classes are available at a designated facility.

ServSafe certification is highly recommend for:

  • Nursing Homes and Assisted living facilities for Managers, Supervisors, Cooks, Staff, and Administrators

  • Intermediate Care Facilities/Group Homes

  • Restaurant and Hotel Management and Employees

Contact Us to setup your training and certification

ServSafe Manager Certification

ServSafe Manager Certification teaches food safety principles and practices to insure safe food handling in food service. The course was developed by the National Restaurant association and covers the following:

  • Safe Food Handling

  • Food borne Illnesses

  • Cleaning and Sanitizing

  • Personal Hygiene

  • Allergen Management

Allergen Management covers the 9 allergens: Milk, Soy, Eggs, Wheat, Fish (such as Bass, Flounder and Cod), Crustaceans (such as crab, lobster, and shrimp), Peanuts, and tree nuts (such as walnuts and pecans), and Sesame.

Additional Topics covered include:

  • Pest Control - strategies to prevent and manage pest infestations

  • Facility Safety- maintaining safe facilities and having proper equipment

  • Regulatory Compliance - Understanding local, state and federal regulations including HACCP (hazard analysis and critical control points)

  • Management Responsibilities - training staff, monitoring procedures, and ensuring compliance with safety standards.

ServSafe Certification Test

The ServSafe Manager Certification test includes 90 multiple choice questions and a passing score is 70% or higher. Our team includes a certified ServSafe Instructor and Registered Examination Proctor.

Florida Specific Regulatory Compliance Requirements

Florida has specific regulatory compliance requirements for ServSafe Manager as follows:

  1. Florida law (Florida Statute 509.039) mandates that food service establishments with four or more employees involved in food preparation, storage, or service must have at least one Certified Food Protection Manager (CFPM) on staff.

    The ServSafe Manager Certification satisfies this requirement as it is an accredited program recognized by the DBPR (Florida Department of Business and Professional Regulation).

  2. We recommend everyone have a certified ServSafe Manager to meet Florida requirements.

    The CFPM must be present or available during operations to oversee food safety practices and ensure compliance with state regulations.

  3. To obtain the ServSafe Manager Certification, individuals must complete a training course (available in-person or online) and pass the ServSafe Food Protection Manager Certification Exam with a minimum score of 70%. The exam must be proctored by an approved instructor or testing center.

ServSafe Certification Test

Example Questions and Answers

  • Answer: 165 degrees Fahrenheit for at least 15 seconds.

    Poultry, including whole or ground chicken, turkey, or stuffed poultry, must reach this temperature to ensure harmful bacteria like Salmonella are killed.

  • Answer: Store raw meat on the bottom shelf in a sealed container or wrapped securely to prevent cross-contamination with ready-to-eat foods.

  • Answer: Escherichia coli (E. coli)

    Explanation: E. coli, particularly E. coli O157:H7, is often linked to undercooked ground beef and can cause severe foodborne illness.

  • Answer: 135°F (57°C) or above.

    Explanation: TCS foods must be held at 135°F or higher to prevent the growth of harmful bacteria during service or display.

  • Answer: 50–100 ppm (parts per million).

    Explanation: A chlorine solution in this range effectively sanitizes without leaving harmful residues, as specified by ServSafe guidelines.