Food Safety Certification

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.

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.

A Live or online course for initial or re-certification of food handler training for all employees who are responsible for the storage, preparation, display and serving food to the public.  It is required and mandatory by most states (check your state's requirements).

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.

Internal auditing can be an effective way to improve a company’s food safety and quality system. The key to an effective internal auditing system is to identify general compliance to an external or internal standard, but to also verify effectiveness of procedure, program or system that is being a...