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.
DurationOur 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.
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.
In particular, OSHA requires that certain employees be designated as “authorized persons” for specific tasks that involve potential hazards, such as operating machinery or working in confined spaces.
With the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training.
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.
This course is the perfect blend of FDA’s new food defense methodology approach to crisis management. Learn how to conduct intentional adulteration vulnerability assessments using the new FDA/FSPCA approach by considering the risks in your facility from an “inside attacker”.
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