This course is designed to teach you the essentials of food safety, food sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing.
DurationThis course is designed to teach you the essentials of food safety, food sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing.
Sanitation is an essential prerequisite program for food safety. It is a fundamental necessity for efficiency, quality and safety. A Food processing environment and clean equipment is a regulatory, customer and food safety requirement.
The training you need to learn how to establish and maintain sanitary practices, build your knowledge of basic sanitary procedures and gain insight into what your business needs to be doing to strengthen sanitation practices and help ensure safety.
Topics Students Will Learn
In this training course, attendees will gain an understanding of sanitation control techniques and industry best practices, which can effectively identify areas for improvement before third party.
Students will learn how to identify the sanitary design principles for facilities during an audit by interviewing employees, using your human senses and learning how to ask the right questions
Safefoodhandler Inc, was founded to help food businesses meet and exceed the required state Food Safety Health Guidelines.
We are certified by the National Registry of Food Safety Professionals, providing food safety manager certification and training classes that satisfy the state mandated requirements for food service workers. We are committed to the health and safety of the food industry and its patrons.
Robert Samudio, Lead Auditor and Trainer Certified 25 years and more experience in the areas of management, Food Safety, Sanitation, Management System development, Quality Assurance, Quality Control, and other key positions in various industry sectors, PCQI IRCA | International Certificated Auditors, FMS AUDITOR / LEAD AUDITOR BASED ON ISO 22000:2018 FSS 22000 V5.0.
Robert Samudio is our founder and president of Safefoodhandler, Inc. He graduated in Hospitality Management at Florida International University. He is an approved food safety trainer, food safety consultant and quality assurance and Lead Auditor.
Robert is a member of IRCA, FSPCA, HACCP Alliance, SQF, NEHA, SERVSAFE, the National Registry of Food Safety Professionals, ANSI. Robert also assisted over a various company with the implementation and Food Safety companies operate within multiple industry sectors including food manufacturing, distribution, supply, packaging to of their own effective systems.
Robert can conduct audits ant training it at your site to save on travel expenses. We can help you ensure that your company is compliant with FSMA / FDA/ USDA and HACCP regulations. Safefoodhandler work with small and large companies in developing and maintaining their compliance and programs. Approaching and treating each audit or training as a unique situation and applying our knowledge and experience specifically to fit that situation, and more importantly, that organization.
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. Â It is required and mandatory by most states (check your state's requirements).
Illinois and Chicago Food Safety Certification class will consist of 1 eight hour day of instruction with the exam being given at the end of the class.
Quality HACCP (Hazard Analysis Critical Control Point) course is offered by GLC Aquatic Safety Dept. At ASD we provide operational, training and consultancy services to the entertainment industry, the tourism industry
Food Manager Certification1 is Mandatory for Every Manager in Food & Beverage, Front and Back of the House, whether ServSafe or National Registry. The health inspector can fine $1,000 for lack of food safety certification by managers and non-managerial team members alike.
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.
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