Are all food safety team members required to be ServSafe certified?

No.  In most schools the site manager has completed ServSafe training and so has a ServSafe certificate.  The purpose of the ServSafe certificate is so the certifcate holder can monitor and make changes in food safety practices within the establishment.  Typically ServSafe certificate holders are managers and not all team members must be managers.  It is also important to remember that each team member must have a specific responsibility in terms of implementing the HACCP Plan at the school.  For example, one team member might be responsible for monitoring refrigerator temperatures, another completing the weekly inspection forms, and another the daily handwashing sheets.  All team members support the site manager, who is generally the team leader, to more effectively carry out the SC School HACCP Plan. 

NOTE:  A curriculum is currently being developed to meet the guidelines of the School Nutrition Association (SNA).  This curriculum is specific to the school foodservice and the SC School HACCP Plan.  It is anticipated that the curriculum will be finalized by early 2010.

Prepared:  July 2009

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

AMF 0709