ServSafe 18-Hour Course and 8-Hour Course
- The 18-hour ServSafe course is recommended for employees taking the course for the first time.
- The 8-hour course is an abbreviated version of the 18-hour ServSafe course. It is recommended for employees who are being re-certified.
- ServSafe certification is valid for five years.
- Both courses are generally offered once per semester.
Auxiliary and Dining Services Employees: Register for this course through Auxiliary Services Human Resources. If you are not an Auxiliary or Dining Services employee, contact Alyssa Rusiecki to register.
The ServSafe course is the industry standard in food safety training providing accurate, up-to-date information for all employees in all aspects of food handling from receiving and storing to preparing and serving.
Auxiliary Services Student and New Employee Food Safety Training
Auxiliary Services Student and New Employee Food Safety Training is ongoing and is offered online through OWL.
Food Safety and Sanitation Refresher Workshop
- The Food Safety and Sanitation Refresher 1-Hour workshop reviews and updates food safety requirements and regulations.
- It is an annual requirement for all Dining Services employees.
- It's usually scheduled at the beginning of each semester during Dining Services Orientation Day.
Food Safety Workshops for Students: Student-Run Businesses and Student Events
- The Food Safety 1-Hour workshop provides an overview of food safety requirements and regulations.
- It is mandatory for students working in student-run food establishments and student events including barbeques and potluck communal meals.
- This workshop is scheduled by appointment. Contact Alyssa Rusiecki.
Our Commitment to Food Safety
During the academic year, Dining Services employs approximately 300 full-time, 150 part-time, and 1,200 student employees to work in the Dining Commons and satellite Dining Services locations on the University of Massachusetts Amherst campus. In addition, there are five student-run food establishments that employ another 100 students. The challenge of preparing safe, quality food begins with well-trained and knowledgeable Dining Services employees. Environmental Health and Safety (EH&S) provides food safety training and guidance to employees of the University Dining Services, student-run food establishments, and to students planning an event where food will be served.
The training courses listed above are designed to help meet that challenge by focusing on those concerns that are critical to the safe preparation, cooking, holding, and storage of food.