ServSafe Manager In-Person Class & Exam | Hartford
Get ServSafe Manager certified with the Connecticut Restaurant Association!
Event Details
All restaurants in Connecticut are required to have a certified food protection manager on staff. The ServSafe Manager course will certify you as a Certified Food Protection Manager, formerly known as the QFO, and meets the state requirement for certification.
- Class & Exam: 6 hour review with a National Restaurant Association approved instructor, followed by exam. Includes ServSafe Manager study guide, practice test & lunch. Our instructors have an over 90% pass rate!
- Certification Only: This option is the EXAM ONLY - no study guide or class included. If you only need to take the proctored exam, choose Certification Only on the registration page. Please arrive at 1:30 pm.
- $165 Class & Exam: Connecticut Restaurant Association Member Rate
- $185 Class & Exam: Non-Member Rate
- $89 Certification Only
Study guides are available in the following languages:
- English
- Spanish
- Chinese
- Korean
Please note classes will be taught in English unless otherwise indicated.
Please Note:
Cancellation Policy: This class is non-refundable, if you need to reschedule for any reason you must do so within 5 days of your scheduled class to be moved to another date. If you do not attend the class without proper notification you will be required to pay the $65 reschedule fee.
- Registration closes at noon on Thursday, one week before class.
- A complete mailing address must be provided at registration. This is the address your study guide will be mailed to via USPS.
- The instructor expects the student to review study guide prior to class.
- No walk-ins permitted.
Questions? Please email servsafe@ctrestaurant.org.
For More Information:
Why ServSafe?
The ServSafe Program is a certification the industry trusts. More than 3 million ServSafe Food Protection Manager certifications have been awarded to date. The ServSafe Food Protection Manager Certification Exam is valid, reliable and legally defensible, and is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).
Every foodservice operation is required by the State of Connecticut to designate a Person in Charge (PIC) who is certified as a Certified Food Protection manager (formerly known as the QFO), whose responsibilities not only include food safety, but staff training as well. There must be a certified person in charge on site during all shifts. You can view the Food Safety Regulations here.