Allergy training for all your employees is critical in the prevention of an allergic reaction. Employees who are trained in the seriousness of allergens can mean the difference between life and death for your customers.
DurationAllergy training for all your employees is critical in the prevention of an
allergic reaction. Employees who are trained in the seriousness of allergens can mean the difference between life and death for your customers.
Your allergy-suffering guests will feel confident when dining in your restaurant when your employees understand what items contain any of the nine allergens and how to prevent an exposure.
We provide private on-site ServSafe, Choke Save, and Allergy certification classes. We can provide food handler training for your non-managerial employees as well. Finally, we authored a textbook and online course for manager certification.
BFSC works with independent stores or chains, universities to day care centers, mobile vendor trucks to NFL Stadiums, a small catered event to the Democratic National Convention, we have done it all! West Coast, East Coast, in the Heartland. If all or part of your business serves food to the public, then BFSC aspires to be your food safety partner.
Our Services
We work across the country with restaurants, hotels, stadiums, arenas, grocery stores, caterers, commissaries, colleges, churches, schools and any other organizations serving food to the public.
SQSA is a registered provider of HACCP training for students seeking the AFDO/ Seafood HACCP Alliance certification. The “Alliance” is a collaborative training program involving representation from three federal agencies: the Food and Drug Administration, U.S. Department of Agriculture-CSREES.
The Food Handler Program meets all State requirements for individuals working with unpackaged food, food equipment, or food-contact surfaces in food establishments.
Attend a Nutri-Rific food safety class and upon successful completion of the exam receive certification. We offer training, exam, and educational materials for foodservice professionals.
This course is designed to teach you the essentials of food safety, food sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing.
The course is 8 hours inclusive of the exam with interactive activities and demonstrations. Topics covered include: Foodborne Illness, Food Safety Education, Safe Food Handling, Cross Contamination, HACCP, Facilities and Equipment, Integrated Pest Management, Food Safety Regulations and more.
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