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62--0 SLA 5q <br />5\r <br />022â€Ēk ServSafe <br />National Restaurant Association <br />1111111111111111111ftimmompoommier <br />ServSafe® <br />CERTIFICATION <br />ANTHONY WHITE <br />for successfully completing the standards set forth for the ServSafe® Food Protection Manager Certification Examination, <br />which is accredited by the ANSI (American National Standards Institute) National Accreditation Board (ANAB)— <br />Conference for Food Protection (CFP). <br />26765134 5702 <br />CIIRTIFICATE NUMBER EXAM FORM NUMBER <br />1/6/20271 <br /> <br />1/6/2030 <br />1M DATE OF EX INATION DATE OF EXPIRATION <br />Local laws apply. Che with your local regulatory N. cy for recertification requirements. <br />ACCREDITED PROGRAM <br />ANSI National Accreditation Board <br />and the Conference for Food Protection Sherman Brown <br />#0655 Executive Vice President, Business Services <br />In accordance wi Labour Convention 2006, Resolution ADM N 068-2013 (Regulation 3.2, Sto <br />taurant Association Educational Foundation (NRAEF). All rig I .fe, NRAEF, National Restaurant Association and Notional Restaurant Association Solutions, LIC (Solutions) <br />names and logos are registered trademarks used under license by Solutions and may se used without the explicit written permission of the owner of each mark. <br />This document cannot be reproduced or altered <br />Contact us with questions at 233 S. Wacker Drive, Suite 3600, Chicago, IL 60606-6383 or ServSafe@restaurantarg