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Food Handler Certification HEADING_TITLE
 

Food Handler Training & Classes

1. Food Safety Certification
We view this opportunity to provide this training as a positive endeavor to once again offer a level of service and commitment unparalleled in our industry.
Our commitment to excellence is demonstrated by the high quality reviews our staff and services consistently receive from our valued clientele.
Courses include nationally recognized, ( state/county approved) examination at the end of the day. The exams are offered through Experior/National Assessment Institute, ServSafe and American Food Safety Institute. Study materials are available in most languages and are given to pre-registered applicants in advance of the class.
Includes course book, examination, certificate from testing agency and the county, and identification card.
The Certification Coursebook has been designed for self-study. There are exercises at the end of each chapter and an answer key at the back of the book. The exercises are designed to be completed before attending a class. The attendee will understandthe course better, and will help to do well on the certification exam. The coursebook will be an excellent reference tool to review on the job.
 
The following are a few of the critical subjects covered:
Causes and prevention of Foodborne Illness
Study of HACCP; microbiology and epidemiology; and food protection including: cooling and holding, heating and holding, cooking, equipment sanitation, approved versus unapproved sources and personal hygiene.
Inspection of Food Establishments
Study of inspection requirements and procedures.
Enforcement
Study of statutes and regulations (federal, state and local), constitutional protections and plan review.
Equipment and Utensils
Study of proper installation, use and maintenance of equipment and utensils.
Management and Personnel
Rights and obligations of food establishment management and personnel. Liability relative to foodborne illness.
Sampling Procedures and Interpretation of Results
Study of product sampling practices and techniques for both routine investigation and foodborne illness, interpretation of laboratory results and corrective actions.
Physical Facilities, Water, Plumbing and Waste
Study of design, use and maintenance.
Cleaning and Santizing
Study of proper use of approved chemicals and the impact of cleaning and sanitizing agents on microorganisms.
Vector and Pest Control
Study of pests, their life cycles and control measures biological,
physical and chemical.
Purchasing, Shipping, Receiving and Storing
Study of proper procedures and regulatory requirements for food products.
Registration and Administration
Advanced registration is required for all classes. FoodSafetyConsultants will
coordinate the needs of your roster, course evaluations and certifications process.
We can design the training program of private group classes and coordinate the dates and classes required minimizing the impact on your daily business while maintaining
the required completion date.
 
2. Training & Classes
FoodSafetyConsultants is pleased to present these training programs.
Since its inception, we have recognized the importance of providing quality services to help clients meet the demands of quality Food Safety. With many years of experience we are dedicated to the development and delivery of quality training programs.
Basic Food Handlers Course
The basics of safe food handling designed for your Cooks, Foodservers and Line Employees focusing on hygiene, cleaning and sanitizing prep/cooking/service, receiving and storage, as well as usage of thermometers and temperature logs.
3 hours in length, includes book and certificate.
 
Food Handler Certification Course
FoodSafetyConsultants standard course teaches critical food safety concepts and controls, which apply in virtually any retail food establishment. Designed for your Chefs, Managers and key employees, with emphasis on current trends in Food Safety Program Management, bacterial growth and the over all food safety system.
Courses include nationally recognized, ( state/county approved) examination at the end of the day. The exams are offered through Experior/National Assessment Institute, ServSafe and American Food Safety Institute. Study materials are available in most languages and are given to pre-registered applicants in advance of the class.
Includes course book, examination, and certificate
 
CLASS FORMAT
Our instructors are former Chefs or have strong restaurant operations backgrounds.
We know how a modern kitchen works and pride ourselves in making the curriculum fit into your daily operation
The concept of our instruction requires our trainers to be knowledgeable on all levels of a program. The benefit to clients with a varied user base is that questions beyond the scope of the course material presented can be addressed by the instructors and incorporated into the training.
 
Our goal is to make sure your personnel LEARN the material in addition to meeting your certification requirements.In addition Food Training Center offers the following:
Our highly professional instructors have a strong technical background on the subject matter together with a business understanding of the applications requirements.

A hands-on learning environment with a clear presentation of all topics covered utilizing proven learning techniques.

  • NEW & STREAMLINED COURSE - Fast Turn-Around - 72 Hours If Needed
  • We take the hassle & stress off your back & handle everything
  • Good For 3 Years (In California) - Everywhere else good for 5 yearts
  • We specialize in Re-Certification
  • Your Place Or Ours - We'll come to your location for training & testing
  • One on One Instruction Available or Classroom - NEW LOW PRICES
  • GROUP RATES AVAILABLE - Call Today 24/7 - It's Fast - It's Easy
  • Local, County, State & Nationally Approved - ServSafe Certificate Issued -
  • Food Worker I.D. Cards
  • Training available in Spanish - We cover the 13 western states

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