Point Of Contact Consulting
Food Safety Experts

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The Southeast's #1 Choice for ServSafe® Food Safety Training!

ServSafe® Manager

Training and Certification Exam


One-Day ServSafe® Manager

Training and Certification

Starting at


Click on the ServSafeTraining Classes tab above to Register!

Announcing ServSafe eCertificates

Complimentary eCertificates are now available as soon as exams are graded! 
Corporate Rates available for groups of 10 or more! Call 919-357-4758 for more information!

Food Manager’s Certification Classes

Our food manager’s certification classes are taught utilizing the ServSafe® program, the industry’s leading food safety training and certification program. This course offers the strongest combination of current information, industry focus, operational focus, operational relevance and real-world examples.

It emphasizes the importance of:

• Preventing foodborne illness and ultimately an outbreak in the food service industry

• The flow of food and proper food-handling techniques

• The importance of safe personal hygiene for food handlers, proper cleaning and sanitizing

• Accommodating food-allergic guests

• Working with reputable suppliers

• Preventing cross-contamination

• Time/temperature control for the safety of food 

At the conclusion of this course, participants will be prepared to take the ServSafe® Food Protection Manager Certification Exam accredited by the American National Standards Institute (ANSI) – Conference for Food Protection (CFP). Successful completion of the exam will result in a food safety certification (valid for five years) awarded by the National Restaurant Association Solutions, LLC.

This ServSafe® Managers Certification meets the NC requirements to avoid the 2 point deduction on health inspection grades!

Point of Contact Consulting has an 88% Pass Rate for the Students we train in one day!

The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Students learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by foodservice industry experts.