Where can I get certified in Food Safety?!
Answers:
Contact your local Health Department or State Restaurant Association - they will give you all required information.
To become ServSafe Food Safety certified you must meet your state/local health department regulatory requirements.
If your state requires that you complete the ServSafe Manager Certification Training Course and pass the certification exam, you may find training classes and exam administration locations in our online database. Be sure to contact your state restaurant association and state/local health department for additional class and exam sites.
Some states allow you to use an online course to complete ServSafe Manager Certification Training. Exams are not included in online courses.
After completing these courses, search for exam administration sites in our online database. If you have questions about your state's requirements and/or cannot find classes or exam administration locations listed on the web site, please contact your state restaurant association and state/local health department for more options.
http://www.servsafe.com/help/certificati…
Your county health department can help you. Depending on where you live, it might not be that much of an asset because in some cities, the place you work for are required to pay for their employees to be certified so being certifed when hired may or may not work in your favor if they have to certify you anyways. In CA, only some management folks need to be certified and other people under them can go through a day long course that's free, but required by our county.
Go with the legit info first, you might get put on hold a lot since it's a government office...
ServSafe! Here is the link that will take you directly to their find a class page.
http://www.servsafe.com/TrainingSearch.a…
Just put in the information. Make sure to check the only box as well then hit search. It will give you the list of classes if any in your area.
There is an outfit called Serv Safe, and they have accredited certification classes, I believe:
http://www.foodsafetyadmin.com/?gclid=CL…