For Restaurants, Bars, Hotels, Food Trucks,
and the Hospitality Industry
ServSafe Food Manager Training
Recent changes in the food code has made it a requirement for establishments that serve or prepare food to have a "certified food production manager" on staff. In addition to the food manager, they must also have a designated "person in charge" present at all times during operations. This "person in charge needs to be trained in the same requirements found in the food production managers course.
We offer the accredited and approved ServSafe "Food Managers" course and exam.
The one-day course teaches the requirements needed to be named as a food production manager as well as the mandatory "person in charge".
Hazard Analysis Critical Control Point training and the development of the written plan is mandatory and an inspection item during an inspection.
Most classes will teach you of the requirement for a HACCP plan but few will teach you how to do develop one!
Learn how to develop a HACCP plan and meet food safety requirements in this 1/2 day course.
Private Inspections and Audits
Don't wait for the inspector to write your kitchen up ... that's an expensive lesson to learn.
Do what major restaurants do to lessen or prevent fines and create a first class establishment
Hire a private inspector to conduct audits and instruct your employees on prevention, maintenance, and sanitation.
Inspections and training are done by former restaurant state inspectors, food service instructors, and or professionals in their fields.
Reports are written to identify problems, address answers, and keep your business.... your business!
©2012 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe is a registered trademark of the NRAEF, used under license by National Restaurant Solutions, LLC. The logo appearing next to ServSafe is a trademark of the National Restaurant Association