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.
DurationThis course and certification exam satisfies the requirement for certification from accredited Food Safety Protection Manager program. Our 4-hour Class with Exam pairs the technical knowledge and working knowledge to ensure understanding of the material and rules regarding food safety.
We bring all of the materials needed. Test is taken online and certificates are available immediately upon passing the exam. Ask about our on-site color printing of your certificates after your class. Group discounts available for groups of 6 or more. 3 hours of our time walking through your establishment as a Health Inspector would.
Our “Fresh set of eyes” approach will focus on the health inspection issues such as proper cold/hot holding, cleaning and sanitation, active managerial control, cooler storage order and will analyze your previous inspection scores/reports to find vulnerabilities to your operation.
As the founder and lead instructor of EXPO Food Safety, Adam saw the need to provide a food safety service to those in the culinary and hospitality industry.
A graduate of the esteemed Johnson & Wales University and current culinary instructor at Central Piedmont Community College, Adam garnered the needed foundation for a career in the world of hospitality.
After working for several high-end, successful restaurants in the Charlotte area, Adam decided to become a culinary teacher at Myers Park High School. This is where his love for teaching came from.
And decided to start his own instruction company teaching ServSafe classes to those in need of assistance. Adam offers a personal and charismatic learning environment because he believes the best way to learn is through enjoyment.
HACCP (Hazard Analysis and Critical Control Points) is a scientific approach to food safety. A HACCP plan is a preventative approach to biological, physical, and chemical hazards. It was created by NASA in the 60s to keep food safe while out on space expeditions.
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.
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.
Our most popular seminar is our well-known Food Protection Managers Certification Course,  followed by the ServSafe exam. These classes are available in both English and Spanish. We also conduct seminars for non-managers that satisfy the requirements for staff training.
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.
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