Overview
ServSafe is an educational programme developed by the National Restaurant Association to aid restaurants and other retail food handlers comply with the US Food and Drug Administration's (FDA) code (law) to ensure public safety.
ServSafe leads the way in providing the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification programme. It is a mindset, and that means ensuring your operations do the right thing – protecting your customers and your business. Your managers need to know about food safety and the critical importance of its role, and they need to learn how to share food safety knowledge with every employee. ServSafe gives them the knowledge and tools to do that.
Kindly note that this Professional Certificate is exclusively offered to current SHTM students.
| Fees (ºìÐÓÊÓƵ Students) | RM1,850 per person |
| Fees (Non-ºìÐÓÊÓƵ Students) | RM2,450 per person |
| Inclusions | ServSafe Manager Book, certification exam, course materials, and refreshments |
| Certified by | Image
Participants will receive a Certificate of Participation, while those who successfully complete all assessments will be awarded the ServSafe Certification, issued by ServSafe — a recognised leader in food safety training and certification administered by the U.S. National Restaurant Association.​ |
| Trainer Profile | Image
Ms Karen Lui brings over two decades of distinguished experience in hospitality and tourism education. Currently pursuing doctoral research in hospitality education, she holds several notable credentials. She is a Certified Hospitality Trainer from the American Hotel and Lodging Association, a Certified ServSafe Instructor and Registered Examination Proctor by the National Restaurant Association, USA, and an HRDF-Certified Trainer by the Ministry of Human Resources, Malaysia. Additionally, Karen is a trained Professional Barista, holds an SCA Barista Skills (Intermediate) certification, and is a Certified Food Handler Trainer by the Ministry of Health (MOH), Malaysia. Karen played a key role in establishing SHTM as a Food Handler Training Institute accredited by the MOH, Malaysia. Her career includes managerial roles in a leading resort and an international restaurant chain in Malaysia. She received the Human Resources Minister Award for her contributions to human resources development. Karen also helped set up a Training Academy for the restaurant chain and led the documentation of Standard Operating Procedures and the Food Safety Management System - Active Managerial Control & Hazard Analysis Critical Control Point (HACCP). |
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