Certified HACCP Training

The training provides food handlers with the knowledge and skills they need to safely handle foods for human consumption. Successful completion of the program assures food managers, regulators and trainers that the certificate holder has completed a basic course in food safety.

This course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility.

Food handling safety is a scientific discipline and describes the handling, preparation, and storage of food in ways that prevent foodborne illnesses. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a foodborne disease outbreak.

The ServSafe Food Handler Certification meets standards set by the Minnesota Department of Health, and shows prospective employers in the restaurant industry that youth staff have received food safety training.

Food safety training for non mamagerial employees is critical for all food establishments, and we have two options. Food Safety 101 is a classroom-style class that teaches food safety basics such as how to prevent cross-contamination, proper personal hygiene, proper procedures for cleaning.