Offers SERVSAFE classes for food service professionals, providing comprehensive training on food hazards, proper food handling practices, and regulatory requirements to ensure food safety and prevent foodborne-illness outbreaks.

Participants will gain knowledge to improve food quality and learn techniques that support the protection and utilization of food products. The program includes a 6-hour course and certification exam, offering the opportunity to become a certified Food Protection Manager through the National Restaurant Association Educational Foundation. Open to individuals in the restaurant and food service industry, the training also serves as a resource for those involved in commercial food production activities such as farms, aquaculture facilities, and other food-related ventures.