Food Safety Certification is offered by Philly Safe Food Certification. You can take a course at a community college and spend a weekend or attend a seminar where you will spend up to 12 hours in a class and then take the test or we can work together to formalize a lesson that works for you.
DurationFood Safety Certification is offered by Philly Safe Food Certification. You can take a course at a community college and spend a weekend or attend a seminar where you will spend up to 12 hours in a class and then take the test or we can work together to formalize a lesson that works for you.
As a Certified ServSafe® Instructor and a Registered ServSafe® Exam Proctor since 2000, I’ve been providing professional ServSafe® services to clients from the Mid-Atlantic Region and beyond.
From current sanitation trends to innovative classes, my focus is always on building an efficient and easy to understand lesson. I’ll work with you to create a customized plan of action for yourself or your organization. Get in touch with Patrick to learn more about Philly Safe Food Certification.
We offer food service training through an approved Florida food handler program, which can be completed on-line or through live on-site training.
TABC stands for Texas Alcoholic Beverage Commission, which is a state agency responsible for taxing, inspecting, and regulating alcoholic beverages in the state of Texas.
It’s almost rare today to find a person who does not have some kind of food allergy. Millions of people worldwide are allergic to various foods and that number appears to be increasing.
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.
Hazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by most governmental agencies (FDA, USDA, and GA Dept. Ag.).
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