ServSafe Food Safety Certification Training | TSC Associates | Wisconsin
ServSafe Certification Wisconsin
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Registered ServSafe Proctor & Registered ServSafe Instructor

What We Offer

TSC Associates LLC offers ServSafe training and certification in Wisconsin. Our ServSafe courses provide the knowledge, skills, and information necessary to help ensure that your food service operation is up-to-date with all the regulations required by the State of Wisconsin.

From basic food safety fundamentals to advanced topics and specialized programs, our ServSafe courses are designed to help your staff stay informed and compliant with the latest regulations. Our priority is to provide the highest quality of training possible. Our instructors are knowledgeable and experienced in providing accurate, up-to-date information.

For those with manager positions or responsibilities, we offer the Remote ServSafe Food Manager Certification course.  This interactive, easy-to-use course covers critical principles of food safety including: personal hygiene, cross-contamination, time and temperature, cleaning and sanitizing, and more.  The course prepares individuals to take the ServSafe Food Protection Manager Certification Exam from the comfort of their own homes.

TSC Associates also offers ServSafe Food Handlers and ServSafe Allergens online courses for Wisconsin food service professionals. You can learn more about these courses here.

 Additionally, for those seeking Responsible Vendor Alcohol Training in Wisconsin, we offer TIPS and ServSafe Alcohol online courses. Click here to find out which responsible vendor training best fits your needs.

Computer Requirements for Remote Food Manager Exam

The Remote ServSafe Food Protection Manager Certification Exam is a proctored exam. Therefore, your system must meet the requirements in order to complete the exam.  You must have a working webcam and microphone as well as a private location free of any distractions and other people when taking the exam. Mobile devices such as tablets, iPads, Chromebooks, and phones are not supported. To check your system’s compatibility, you can click here. Please note that products are non-refundable.

Happy waiter serving food to group of friends in a pub.
Pan fried duck.

Why Choose TSC Associates?

TSC Associates LLC is a consulting firm specializing in training and risk management for the hospitality industry. We provide ServSafe courses in WI and are approved by the National Restaurant Association as Certified ServSafe Instructors/Proctors and approved ServSafe Alcohol Instructors/Proctors. Our priority is to teach food safety for your company’s betterment.

We offer remote ServSafe courses and exams to Wisconsin food service professionals. We have a passion for what we do and strive to make the learning experience as enjoyable and educational as possible. With TSC Associates, you can rest assured that you are receiving the most up-to-date, comprehensive food safety and responsible vendor training. Contact us today to find out more.

The Registration Process

Upon completing registration here, you will receive a confirmation email. Our team will then process your order and send an email containing your course access code(s) and instructions on how to begin the course. If you purchased an online ServSafe Food Protection Manager Exam, you will also receive instructions on how to schedule your exam.

If you are interested in a private class for your staff, please fill out the form here.  We will be in touch shortly to discuss your training needs.  We look forward to hearing from you!

Is this required in the state of Wisconsin?

Yes, the state of Wisconsin requires At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. See Wisconsin Food Code Chapter 2-102.11 Based on the RISKS of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (B) Being a current CERTIFIED FOOD MANAGER who has shown proficiency by meeting requirements for FOOD manager certification specified in Chapter 12;