MyBrookdale

Hospitality

ServSafe Food Manager

Leroy Baldwin, Authorized Food Safety Training

Food safety training is required by law in the state of New Jersey for food service personnel who are designated Persons in Charge (PIC) in Risk Level 3 food establishments. The ServSafe Food Manager Certification verifies that a manager or person in charge has sufficient food safety knowledge to protect the public from foodborne illness. The ServSafe exam will be administered at the conclusion of the training, and individuals that successfully pass the exam will receive the ServSafe Manager Certification. The ServSafe Manager Certification is accredited by the American National Standards Institute (ANSI) under the Conference for Food Protection Standards. The required textbook, ServSafe Manager Book 7th Edition, English, with Exam Answer Sheetcan be purchased online by clicking here.

Note: Textbook required.

Sec 1: Tues, Feb 4-11, 5:30-9:30 pm, Lincroft
Sec 2: Wed, Apr 15, 9 am- 5 pm, Lincroft
Fee and Code: $199 (plus text), XPROF 006


ServSafe Food Handler

Leroy Baldwin, Authorized Food Safety Training

The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. Upon successful completion of the ANSI ASTM 2659 accredited Food Handler course and 40-question exam, students will receive a Certificate of Achievement from the National Restaurant Association. 1 SESSION

Note: Textbook required.

Mon, Mar 16, 5:30-9:30 pm, Lincroft
Fee and Code: $106, XPROF 008


TIPS (Training for Intervention ProcedureS)

Leroy Baldwin, Authorized Food Safety Training

TIPS (Training for Intervention ProcedureS) is a dynamic skills-based training program designed to prevent intoxication, drunk driving, and underage drinking. The program enhances the fundamental “people skills” of servers, sellers, and consumers of alcohol. TIPS gives individuals the knowledge and confidence they need to recognize potential alcohol-related problems and effectively intervene to prevent alcohol-related tragedies. Businesses and organizations that use TIPS benefit immediately by lowering risk and creating a safer, more responsible, work environment. TIPS training covers the following areas: how alcohol affects your guests, how to evaluate cues to determine intoxication levels of guests, and effective ways for servers to respond to situations. As the final step in obtaining their TIPS certification, participants complete a certification exam to show their comprehension of the information and skills presented during the program. 1 SESSION

Thurs, May 21, 5:30-9:30 pm, Lincroft
Fee and Code: $117, XPROF 007


If you have any questions please contact Susan Pagano 732-224-2685 spagano@brookdalecc.edu