Food Manager & ServSafe
Food Manager Cert Exam
While it is highly encouraged that students take the certification course prior to the examination, you may choose to take this course that includes the examination portion only. Successful completion of the approved 90-question ServSafe examination with a score of 75% or greater will enable the student to retrieve and print their certificate from the ServSafe website at no cost and serves as proof of certification for five years per the Department of Agriculture, Trade, and Consumer Protection.
Please Note for all Food Manager Classes: Prior to the class date, students must read the required textbook: ServSafe Coursebook, 7th ed., 2017 FDA food Code Updates, published by the National Restaurant. ISBN number 978-0-13-47642-14 or 0-13-476421-8.
A new book is approximately $114.75 and includes a scantron sheet for test purposes. If you already have access to a text book you must purchase the scantron sheet separately prior to class for approximately $43. Books and scantrons may be purchased and mailed by calling 715-365-4694 or email jfox@nicoletcollege.edu.
Please Note for all Food Manager Classes: Prior to the class date, students must read the required textbook: ServSafe Coursebook, 7th ed., 2017 FDA food Code Updates, published by the National Restaurant. ISBN number 978-0-13-47642-14 or 0-13-476421-8.
A new book is approximately $114.75 and includes a scantron sheet for test purposes. If you already have access to a text book you must purchase the scantron sheet separately prior to class for approximately $43. Books and scantrons may be purchased and mailed by calling 715-365-4694 or email jfox@nicoletcollege.edu.
Food Manager Sanitation Certification
Managers and employees in the foodservice industry will learn proper food safety procedures. The course fulfills the requirements of the Wisconsin Food Code and is the only option for those taking the examination for the first time or needing to recertify their expiring Food Manager Sanitation certification. A review of changes in the codes and regulations related to food safety and sanitation will be provided. Procedures for food preparation, sanitary work habits, cleaning and sanitizing procedures, and principles of Hazard Analysis and Critical Control Points (HACCP) will be covered. Instruction will be followed by an approved 90-question ServSafe examination. Successful completion of the examination with a score of 75% or greater will enable the student to retrieve and print their Certificate from the ServSafe website at no cost and serves as proof of certification for five years per the Department of Agriculture, Trade & Consumer Protection.
Please Note for all Food Manager Classes: Prior to the class date, students must read the required textbook: ServSafe Coursebook, 7th ed., 2017 FDA food Code Updates, published by the National Restaurant. ISBN number 978-0-13-47642-14 or 0-13-476421-8.
A new book is approximately $114.75 and includes a scantron sheet for test purposes. If you already have access to a text book you must purchase the scantron sheet separately prior to class for approximately $43. Books and scantrons may be purchased and mailed by calling 715-365-4694 or email jfox@nicoletcollege.edu.
Please Note for all Food Manager Classes: Prior to the class date, students must read the required textbook: ServSafe Coursebook, 7th ed., 2017 FDA food Code Updates, published by the National Restaurant. ISBN number 978-0-13-47642-14 or 0-13-476421-8.
A new book is approximately $114.75 and includes a scantron sheet for test purposes. If you already have access to a text book you must purchase the scantron sheet separately prior to class for approximately $43. Books and scantrons may be purchased and mailed by calling 715-365-4694 or email jfox@nicoletcollege.edu.
If you are unable to access PDF documents on this page, please contact the Manager of Risk, Compliance and Safety at kmisiak@nicoletcollege.edu or 715-365-4637.