The Arizona Food Code requires the person in charge to demonstrate knowledge of foodborne illness prevention by passing a nationally accredited certification test such as ServSafe.
The Arizona Food Code requires the person in charge to demonstrate knowledge of foodborne illness prevention by passing a nationally accredited certification test such as ServSafe.
Some counties have their own certification requirements. For more information, please contact your local health department. We offer ServSafe Certification classes in Phoenix, Tempe, Scottsdale, Glendale, and West Valley!
We are one of the largest and most reputable providers of food safety education in the United States. We have over 40 years of experience and have trained over 1 Million food service professionals.
The founder of Premier Food Safety, Dr. B.W. Yoo, received a Doctorate Degree in Food Science & Technology and Minor in Food Microbiology from the University of Maryland. He was passionate about food safety education and dedicated his life to making it approachable.
And affordable to all food service professionals, no matter what their background or level of experience. He was actively involved with the company as a subject matter expert, advisor, and instructor until he passed away in 2018.
Our food safety instructors plan around your schedule, when, and where it’s convenient for you. We make the process quick and painless. Our instructors have years of experience in teaching food safety and working in the industry.
This course is the perfect blend of FDA’s new food defense methodology approach to crisis management. Learn how to conduct intentional adulteration vulnerability assessments using the new FDA/FSPCA approach by considering the risks in your facility from an “inside attacker”.
Food Safety training is offered by International Association for Health Occupational Safety and the Environment. Professional Training and learning are the best way to acquire professional knowledge, develop intellectual skills, raise competence, and develop capabilities.
The Food Handler Program meets all State requirements for individuals working with unpackaged food, food equipment, or food-contact surfaces in food establishments.
Developing a HACCP plan for a specialized process is the first step in getting the plan approved by your local jurisdiction. The final step is ensuring your staff understands and feels confident in their ability to carry out the plan.
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