TOP 10 FOOD SAFETY COURSES IN BOSTON, USA

Food Safety Certification is offered by Boston Food Safety for all skill level. ServSafe certifications are based on US Food Code developed by Food and Drug Administration (FDA). ServSafe certifications are designed to educate food service workers.

Food Safety for Managers is a perfect way to study for any of the nationally accepted exams like ServSafe, NRSFP, or Prometrics.

The FDA  Preventive Controls Rule for Human Food has been in place since September 2016. It is imperative to understand expectations through this course to enable a functioning program.

We have the staff and expertise to create a trsining plan for any food safety situation.  We work with both retail and wholesale organizations to customize training to fit your needs. Local health departments have hired us to train their staff on changes to the FoodCode.

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.

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.

Developing a HACCP plan for a specialized process is the first step in getting the plan approved by your local jurisdiction. The final step is ensuring your staff understands and feels confident in their ability to carry out the plan.

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.

This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation, and management of a successful HACCP plan.