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On-Site
Training for
Managers
and Staff
This training, held
at your foodservice operation, may encompass a brief review of proper
handwashing, or a lesson on thermometer calibration, or a reminder on
proper cooking temperatures. As well, more detailed training is available
in all areas of food safety and sanitation. The goal is the prevention
of foodborne illness that is achieved through good personal hygiene, implementation
of time and temperature controls and
proper cooling
procedures, as well as many other components that follow the flow of food.
|
Are
you getting ready to open a new restaurant or other foodservice
operation? We can help get your staff prepared by providing basic food safety and sanitation education. |
ServSafe®
Food
Protection Manager Certification Course
This is a nationally recognized training course from the National Restaurant
Association. This 8-hour training program includes testing and certification
in order to be ServSafe® certified - available in English; Spanish
and Chinese available in Southern California.
NSF
HACCP Manager Certification
Training Course
Provides certification in Hazard Analysis Critical Control Points in a
comprehensive, hands-on training format. This is a 16-hour course with
a pre-requisite of ServSafe® or other comparable food safety training
program.
