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ServSafe Food Safety Training for Managers

More than 2 million food service professionals have been certified though the ServSafe Food Protection Management Certification Exam which is accredited by the America National Standards Institute Conference for Food Protection (ANSI-CFP). The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers 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.

The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam.

Training covers these concepts and more:

  • The importance of food safety
  • Good personal hygiene
  • Time and temperature control
  • Preventing cross-contamination
  • Cleaning and sanitizing
  • Safe food preparation
  • Receiving and storing food
  • Methods of thawing, cooking, cooling and reheating food
  • HACCP (Hazard Analysis and Critical Control Points)
  • Food safety regulations

About the Instructor:
James J. Zeisler, Sr.  CEC CCA CDM CFPP (Certified Executive Chef, Certified Culinary Administrator, Certified Dietary manager, Certified Food Protection Professional). Program head of Culinary Arts at Virginia Western since 2007. Chef Z has over 35 years-experience in foodservice with 15 years spent in healthcare. Certified ServSafe Instructor/Proctor since 2007. Past President of the Southwest Virginia Chapter of the American Culinary Federation, current Treasurer. Committee Chair of Chef & Child Division of American Culinary Federation.

Course Details
  • 10-hours
  • Two 5-hour sessions
  • ANSI-CFP Exam is included
For Additional Information

Contact Dan Semones at   or call 540-857-6476.

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Contact Us

Main Office

Location: Thomas Center - Ground Floor
Phone: 540-857-6076
Fax: 540-857-7386

Mailing Address:
3074 Colonial Ave., SW
Roanoke, VA 24015