The Food Safety Manager Training You Need

At Nutri-Rific Hospitality & Food System Solutions, we offer the food safety manager training you require to receive your Food Safety Manager Certification. Whether you’re looking for an online class or in-person training, Nutri-Rific has the courses you require, paired with the ANSI-accredited Food Protection Manager Certification exam. Sign up for a class below to get started.

What’s Included in Our Food Safety Manager Courses

To receive your Food Safety Manager Certification, you must pass the ANSI-accredited Food Protection Manager Certification Exam. Nutri-Rific provides everything you will need: Training, Practice Test, Exam Scheduling, and Certification Exams.

  • Face-to-Face
  • Online (Nationwide)
  • Group Site Visits (Nationwide)

Due to COVID-19, many face-to-face classes and exams have been canceled. For those requiring certification, we recommend online training.



Online Training & Proctored Online Exam from $129  – MOST POPULAR

Interactive online training with 24/7 access and proctored online exam options. (Online/Remote Proctoring Included)


Online Speed Training & Proctored Online Exam (3 Hrs) from $159 

Attend the private online training.  A practical solution for individuals who don’t have the time to attend an open class, are having a hard time passing the exam in a class environment, or require a certification ASAP. (Online/Remote Proctoring Included)


Proctored Online Exam from $79

Online Proctored ANSI Approved National Examinations. (Online/Remote Proctoring Included)



Live Training & Exam from $159

Attend the one-day live training and exam. All course and exam materials are provided day of session.


Group Purchase


Purchase training for multiple employees. For groups involving ten (10) or more individuals an onsite visit can scheduled.


Key Points You’ll Learn in Our Food Safety Manager Course

Time & Temperature Control for Safety

One of the main points that you’ll learn about in the ServSafe manager course is the importance of time and temperature control for safety (TCS), and how to recognize TCS food. From thawing and cooking methods to hot holding, cold holding, and the temperature safety zone, you’ll learn how to ensure food safety through time and temperature control regulations.

The Big Six

The big six are the six most common pathogens that are spread through food. These highly infectious bacteria can cause serious illness, and in some cases, even death. In our food safety manager courses, you’ll learn how to prevent the spread of these pathogens, keeping your customers safe and your restaurant’s reputation intact.

The Importance of Food Safety

During the ServSafe manager course, you’ll also learn the overall importance of food safety. After this course, you will have a new-found respect for following food safety protocol and understanding the implications of poorly managed kitchens and staff.

The Importance of Personal Hygiene Practices

Your personal hygiene plays an important role in keeping your customers safe. In the ServSafe manager course, you’ll learn proper hand-washing techniques, as well as the impact of personal grooming and cleanliness.

Preventing Cross-Contamination

Cross contamination is a serious matter in the restaurant business. Dangerous pathogens and viruses often live in raw meat, and this section of the course will teach you how to prevent the spread of these foodborne illnesses to ready-to-eat foods.

How to Safely Receive & Store Food

Receiving and storing food properly are two instrumental skills that every food manager needs. From checking that the food you’re receiving has been held properly during transport to ensuring your refrigerators and freezers are kept at the right temperatures and your food products are stacked in the proper order, there is a lot to cover on safely receiving and storing food in a restaurant.

Hazard Analysis Critical Control Point (HACCP)

During the ServSafe manager course, you’ll also learn how to keep food safe following the principles of HACCP. You’ll learn the difference between microbiological hazards, chemical hazards, physical hazards, and allergens, as well as how to analyze possible threats to food safety and make a plan to minimize risk.

How to Properly Clean & Sanitize

Cleaning and sanitizing are essential to food safety, especially in an area where raw meat is being handled. During the food safety manager course, we’ll cover how to properly wash, rinse, and sanitize dishes, prep areas, and more.

Get Your Food Safety Manager Certification Today

At Nutri-Rific, we take immense pride in providing managers with the food safety courses and exams they need to obtain and maintain their Food Safety Manager Certification. With both in-person and online manager ServSafe courses, we have a food safety course that will work around your schedule. Register for your food safety manager course today to get started.