News headlines tell the story every day. Public concern about food safety has never been greater. Each highly publicized incident of food-borne illness deals a blow to the public’s confidence in our industry. It’s time to take action to make a community food-safe training NOW!!
DurationNews headlines tell the story every day. Public concern about food safety has never been greater.
Each highly publicized incident of food-borne illness deals a blow to the public’s confidence in our industry. It’s time to take action to make a community food-safe training NOW!!
Foodservice Educ Seminars (FES) offers professional ServSafe Food Handlers Training in the following: Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross–Contamination, and Cleaning & Sanitizing.
Foodservice Educational Seminars has been in existence for over 25 years. Our main goal is to prepare our students with the inside knowledge needed to handle food safely. Our years of experience and expertise, is recognized by many in the food service industry.
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.
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.
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.
With the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training.
There are a lot of important bases to cover in the food training that you provide to your restaurant and food service workers. Most of the topics are not merely “nice to have,” but imperative.
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