By Derrek J. Hull, Blogger-in-Chief
The National Restaurant Association has surpassed a milestone by issuing its 5 millionth ServSafe certification, underscoring its place as the number-one food safety training program in the U.S. and abroad. The ServSafe Food Safety program has been the gold-standard for educating restaurant and foodservice managers and staff about food safety requirements and best practices for nearly 40 years.
“We are proud to celebrate this milestone of 5 million ServSafe certifications and continuing our success into the future,” said Paul Hineman, executive vice president for the National Restaurant Association.
Hineman added, “We take great pride in our food safety training program and are thrilled that it has been embraced by so many restaurant and foodservice professionals around the world.”
Richard Bryan, an employee of McDonald’s franchisee Baine Enterprises, earned his ServSafe Manager certification in Augusta, Ga., marking 5 million ServSafe certifications issued by the National Restaurant Association. The Association will honor Bryan with an award to commemorate the event.
The ServSafe 6th Edition launched this spring with optimized, recalibrated and focused content. The new edition contains the latest FDA Food Code updates and is based on a new job task analysis developed exclusively by restaurant operators across segments, academic bodies and regulatory experts for real-life situations.
Because the ServSafe program is developed by the National Restaurant Association rather than a private enterprise, proceeds go toward helping improve the foodservice industry through research and education.
The National Restaurant Association’s ServSafe portfolio includes ServSafe Manager, ServSafe Food Handler and ServSafe Alcohol.