This course is led on-site at the client's facility so your team can stay close to your operation. Our training program is accredited through the International HACCP Alliance and the American National Standards Institute (ANSI), which is why our training program is industry-leading.
We offer a comprehensive, 2-day course in Basic HACCP principles that covers all of the 7-principles of HACCP.
This course is led on-site at the client's facility so your team can stay close to your operation.
Our training program is accredited through the International HACCP Alliance and the American National Standards Institute (ANSI), which is why our training program is industry-leading.
Cumulatively our associates represent over 35 years of industry experience with relation to food manufacturing, food quality, and food safety concerns. Our team has a diverse background of expertise and education that ranges from product research & development.
Process control & improvements, food quality & auditing, and finally regulatory issues in both the FDA and USDA/FSIS arenas. As such, our processes and programs have been validated and adopted with great success
The Certified Food Managers course is design to train and teach food managers to implement essential food safety practices and create a culture of food safety. Food Safety Manager Certification Program assesses the knowledge and skills of entry-level food managers.
This course consists of 2 hours of education and an exam. Upon the success of the course, a ServSafe Food Handler Certificate will be issued. This certificate is valid for 3 years.
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 in-depth course enables attendees to gain a practical understanding of Hazard Analysis Critical Control Points (HACCP) and to learn how to develop and implement a HACCP system to meet customer and regulatory requirements.
Florida requires all food service employees to be trained on proper food handling and hygiene practices every three years. (this is in addition to their assigned duties) . That all foodservice employees must receive their certification within 60 days of employment.
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