Millions of people trust others with their food safety, health and their life every day when they eat at hotels, restaurants, catered events, convention centers and other food service locations.
And, each day chefs in those venues prepare food for their guests with love and care. They enjoy making people happy by feeding their souls and their bodies.
What if simple things like improper handling, preparation and storage practices, standard components that determine the safety of the food supply between the farm, the processing plant, the restaurant and serving the dinner plate, could kill the person to whom it is served?
Food borne illnesses and food allergies are preventable and underreported public health problems that present major challenges to both general and at-risk populations. With proper food handling training, illness and allergic reactions could be averted.
By taking the time to train yourself and your employees on proper food handling, you provide an environment where you’re employees value their jobs, your food quality improves, you reduce the risk of airborne illness and food allergic reactions and you follow state, regional and national health codes.
This workshop will help you and your team learn the basics of hand washing to more complex topics such as food borne pathogens and food allergies. Once aware of the risks, you will find ways to reduce them, which will help keep your operation, your customers, and your employees safe.
Training covers these concepts:
• The Importance of Food Safety
• Good Personal Hygiene
• Time and Temperature Control
• Preventing Cross-Contamination
• Cleaning and Sanitizing
• Safe Food Preparation
• Receiving and Storing Food
• Methods of Thawing, Cooking, Cooling and Reheating Food
• HACCP (Hazard Analysis and Critical Control Points)
• Food Safety Regulations
• And more . . .