What product is right for you?
We offer food manager, food handler, allergen and responsible alcohol service training.Find a class
The South Carolina retail food establishment regulation requires that there must always be a Person in Charge (PIC) on premise at all times with either a Food Protection Manager certification such as ServSafe Manager or an accredited food handler certificate such as ServSafe Food Handler.
South Carolina operators should consider having all managers, key employees, and people in leadership positions trained using the ServSafe Allergens™ program. The number of Americans affected by food allergies is trending higher every year and studies indicate that half the fatal episodes from food allergens occur outside the home. This online, interactive course drives home critical information your employees and managers need to accommodate guests with food allergies. Available in English and Spanish.
On-premise alcohol service involves many risks. Prepare you and your staff to handle these risks with responsible alcohol training. ServSafe Alcohol materials reflect scientific research in an easy-to-understand format. South Carolina does not require bartenders, servers, or sellers of alcohol to have responsible alcohol service training. However, the SCRLA highly recommends this training. Some insurance companies also offer premium discounts for establishments that have certified employees. Check with your broker/carrier for more details. Available in English and Spanish.
ServSafe Workplace is a new suite of training programs that focuses on creating and sustaining a safe and appropriate work environment for all employees. Courses include Sexual Harassment Prevention and Unconscious Bias training. Available in English and Spanish.
ServSafe has been at the forefront of preparing restaurant and foodservice workers to deliver safe dining experiences for their guests while also keeping themselves safe. Because of the challenges presented by COVID-19, we have developed several free resources aimed at keeping our workers and the dining public safe.