This in-depth course enables attendees to gain a practical understanding of Hazard Analysis Critical Control Points (HACCP) and to learn how to develop and implement a HACCP system to meet customer and regulatory requirements.
DurationThis in-depth course enables attendees to gain a practical understanding of Hazard Analysis Critical Control Points (HACCP) and to learn how to develop and implement a HACCP system to meet customer and regulatory requirements.
When GFSI requirements began in the United States, there was only one training center that was licensed to provide training to the thousands of facilities that received letters from retailers. A partnership with SQFI was established to meet the immediate needs for training courses.
In that first year Food Safety & Quality Systems, LLC provided training to more than 600 participants representing over 250 companies. Today we’ve trained nearly 7,000 professionals from the United States, Mexico and Canada.
The Food Handler Program meets all State requirements for individuals working with unpackaged food, food equipment, or food-contact surfaces in food establishments.
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 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.
The restaurant and foodservice industry is a fast-paced and in-demand career path, particularly in Middle Tennessee, as the hospitality and tourism industry is Middle Tennesee's second-largest employer.
Food Manager Certification1 is Mandatory for Every Manager in Food & Beverage, Front and Back of the House, whether ServSafe or National Registry. The health inspector can fine $1,000 for lack of food safety certification by managers and non-managerial team members alike.
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