The ServSafe Manager Certification verifies that a manager or person-in-charge of an establishment has enough food safety knowledge to protect the public from food-borne illness. 

During the course, topics like personal hygiene, cross contamination, time and temperature abuse, receiving and storage, proper cooking temperatures, food safety management systems, and training employees will be discussed.  The course includes lectures, discussions, presentations, activities, and assignments.

The course is a 1-day, 8 hour class (including exam time) A score of 75% is required to pass the exam and receive certification. 

This fee includes the short-term use of an official ServSafe manager book and the cost of the online test. No purchases are needed outside of the class fee.

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Instructor: Rob Gowen CHE, CDM, CFPP, FMP

Rob is currently a student in the MA in Food Studies program at Chatham University.  He holds undergraduate degrees in History, Education, and Culinary Arts.  He is an alumnus of Johnson and Wales University and Coastal Carolina University.  He is a Certified Hospitality Educator (American Hotel & Lodging Association), a Certified Dietary Manager and Certified Food Protection Professional (Association of Nutrition and Foodservice Professionals), and a certified Foodservice Management Professional (National Restaurant Association).  Rob started cooking while in the United States Coast Guard and has worked in hotels, restaurants, senior living, and in catering.  He has taught at schools in Maryland and North Carolina.  He is a certified SERV Safe Instructor and Proctor with the National Restaurant Association.