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.
DurationFood 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 and sanitizing, safe temperatures, and more.
“Hands On!” is literally a “hands-on” course. The instructor will teach your staff how to set up the three-bay sink and test the sanitizing solutions, how to calibrate your food thermometer and even how to properly wash their hands.
We provide private on-site ServSafe, Choke Save, and Allergy certification classes. We can provide food handler training for your non-managerial employees as well. Finally, we authored a textbook and online course for manager certification.
BFSC works with independent stores or chains, universities to day care centers, mobile vendor trucks to NFL Stadiums, a small catered event to the Democratic National Convention, we have done it all! West Coast, East Coast, in the Heartland. If all or part of your business serves food to the public, then BFSC aspires to be your food safety partner.
Our Services
We work across the country with restaurants, hotels, stadiums, arenas, grocery stores, caterers, commissaries, colleges, churches, schools and any other organizations serving food to the public.
Our 60 minute private classes are a convenient way to get your entire staff current on their food safety certifications.
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.).
GMPs establish the foundation for food safety and are essential for supporting a company’s HACCP and food safety plan.
Food Safety involves preparing, handling and storing food using best practices in order to reduce the chances that individuals or groups will become sick due to a variety of potential food-borne illnesses.
The Food Safety Training for Employees in Manufacturing food safety principles that employees should be aware of when working with safely foods for human consumption.
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