Food safety isn't a practice. It's a priority. Food safety training is a commitment, a mindset and a smart business practice for every restaurant and foodservice operation in our industry. Food safety training doesn't end, however, once a manager earns certification. That's where if begins * by implementing food safety practices on a daily basis. It is also critical that every person in an operation meets today's food safety practice demands. The ServSafe program provides the resources to help keep food safety as an essential ingredient in every meal. ServSafe training is the one commitment to food safety implementation that we should all share every day.Our ServSafe program offers training for every level of your organization in a variety of training delivery methods, from textbooks and videos to computer-based training modules (CBT). By attending our classes, you can become ServSafe certified, or renew your current certification. Food safety training is smart business practice for every restaurant and foodservice operation. Food safety is an essential ingredient in every meal. 2010 ServSafe Certification Classes
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HACCP
Hazard Analysis & Critical Control Points The U.S. Food and Drug Administration (FDA) web site states, "HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product." Contact us to learn more about the HACCP for retail and food services. We can help you manage food safety using the HACCP principles.
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For
more information about food safety, call 651-587-8948 or e-mail us.