Class Schedule
Quality In Process holds a monthly ServSafe® class at a local Bucks County location. We also travel to your location with 5 or more people who require certification to make it easier for your organization, which is our goal.
2023-2024 Bucks County, PA location:
The Inn at Fox Chase (Formerly the Holiday Inn) | 3327 Street Bristol Road, Bensalem, PA 19020
ServSafe(R) Classes are held at The Inn at Fox Chase in Bensalem, PA. For your convenience we have scheduled a full one-day course for the Certified Food Manager. The time for the one-day course is from 8:00 am until 4:30 pm, at which time the ServSafe(R) exam is given after the one-day class; so ending time is listed as 6pm. We require prior registration with payment to secure your seat in a class. Study materials are provided prior to the class. A picture ID is required for the exam.
Cost for Food Safety Class:
The cost for the one-day course is $170 which includes a work book, study materials, and the exam. Credit cards are accepted ($8.00 additional fee) as well as check, cash or money order.
2024 Calendar one-day class schedule and registration – at The Inn at Fox Chase
2023 Calendar one-day class schedule and registration – at The Inn at Fox Chase
We use the current ServSafe® Manager 7th curriculum in all classes, which gives you proper training from learning about microorganisms to pest control, providing every step in the flow of food.
We also offer Online Proctoring. The cost is $150 for setup and proctoring the online exam. Please contact me for more details.
Food Safety Classes – Current Schedule:
On line exams and proctoring: We travel to your location to proctor an on-line exam. Prior study materials are provided. The cost is $150.
Guaranteeing that food consumed is the highest quality and has been handled in the safest way is a priority no matter where your operation is located.
Food safety starts with the simplest of our food products. Tracking foods from seed to table covers a lot of territory and touches a lot of hands.
Knowledge is our best defense against food borne illness. No one ever wants to get the call after serving a group of people on a busy day, and find out that many who ate are ill.