ServSafe, Skill Set

Natalie Feltz
Food Service Management Program Coordinator
107 Culinary Academy at Middletown Commons
681-753-5083
nfeltz@pierpont.edu

Program Purpose

The ServSafe® Skill Set prepares students with the critical knowledge and nationally recognized credentials required to ensure the highest standards of food safety and sanitation in the food service industry. By successfully completing the ServSafe® Food Protection Manager training and certification exam, students gain expertise in preventing foodborne illness, implementing HACCP principles, and maintaining safe and sanitary kitchen environments.

This credential is widely recognized by employers and often required for supervisory and management roles in restaurants, catering operations, hotels, institutional dining, and other food service establishments. Whether students are advancing in their current career or preparing to launch their own food-related business, ServSafe® certification provides a professional edge and a trusted standard of excellence.

Student Learning Outcomes

Upon successful completion of the ServSafe® Skill Set Certificate, completers will be able to do the following:

• Apply all required and recommended safe food handling procedures, including selection, preparation, and storage of both fresh and refrigerated or frozen foods
• Complete all requirements to sit for the National Restaurant Association examination on safe food practices

Opportunities

Earning the ServSafe® Food Protection Manager Certification demonstrates a student’s commitment to the highest standards of food safety and sanitation - skills that are critical to any successful food service career. This industry-recognized credential, developed by the National Restaurant Association, is the gold standard for food safety management and is trusted by top employers nationwide.

Graduates of the ServSafe® Skill Set gain a competitive edge when pursuing careers in restaurants, catering, hospitality, institutional dining, and food manufacturing operations, as well as when launching their own culinary businesses or food trucks. Many employers require ServSafe® certification for supervisory or management positions, meaning students who complete this training are immediately more marketable and prepared for leadership in safe food handling and kitchen operations. 

The program equips students with in-depth knowledge of foodborne illnesses, proper food handling techniques, HACCP protocols, cleaning and sanitation practices, and workplace safety, ensuring that they can both meet and exceed industry regulations.