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.
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.
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.
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.
The Arizona Food Code requires the person in charge to demonstrate knowledge of foodborne illness prevention by passing a nationally accredited certification test such as ServSafe.
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.
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