Food Safety and Food Protection Training Courses
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ServSafe® Certification — First Time / Re-certify / Re-testing
Food Handler Certificates · Proctor Examinations · Training Resources

Serving Vermont, New Hampshire, Massachusetts and New York

Promoting Food Safety

The 2017 Food Code is the most recent full edition published by the FDA and is available via email. One major change requires food service operations MOD or PIC to be Food Protection Manager Certified.

ServSafe® and Food Handler trained individuals and professional's culinary teams have proven a critical component for restaurants and food service operations success.

Vision for Success

  • Operations Manual Directives
  • Location, Character & Ambiance
  • ServSafe and Food Handler Certified Teams
  • Establish Menus and Recipes
  • Purchase Foods from Reputable Vendors
  • Cook Food to Correct Internal Temperature
  • Holding Hot & Cold Foods Directives
  • Cooling and re-heating Directives
  • Wash & Sanitize Kitchen & Service Wares
  • Directives for Personal Hygiene
  • Eliminate Contaminates during Flow of Food
  • Patron & Staff Retention priority
  • Healthy Bottom Line

Why be ServSafe® Certified?

FDA Food Code stipulates a certified food manager must be on duty during business operational hours. MOD can monitor associate activities and implement corrective action as required.

Best practices suggest facility owners, executive chef, management and key associates become ServSafe® Certified. Also Food Handler Achievement Certificates are a positive step, enhancing front and back of house support teams.

Food Service operations experience high turnover therefore when advertising or during interview consider requesting applicants be ServSafe® Food Certified as a condition of employment.

Understanding the risks and hazards throughout the flow of food is top priority.


HACCP Management System

Most food service establishments use aspects of HACCP Management System practices in their operations

HACCP Seven Major Principles:
  1. Conduct a hazard analysis
  2. Determine control and critical control points
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Identify corrective actions
  6. Verify that system works
  7. Establish procedures for record keeping and documentation

About ServSafe®

Sanctioned by the National Restaurant Association, ServSafe® and Food Handler food safety certification is an industry leader.

The course incorporates the latest science based information, true life scenarios with updated case studies. ServSafe® represents the highest standard in food safety training and certification.

Accepted in all 50 states, ServSafe® is a widely accepted food safety training program among local, state and federal health departments.

ServSafe® Certification Program is accredited by the American National Standards Institute (ANSI) and the Conference for Food Protection (CFP), and the National Restaurant Association has awarded millions of ServSafe® Food Protection Manager Certifications.

The ServSafe® and Food Handler Program brings food safety concepts to life, making them more engaging, increasing learner comprehension, helping lead increased food safety application on the job and entire workplace.

ServSafe® offers a variety of employee and manager level products, available in traditional formats or online.

Course material and examination are available in multiple languages.

Visit www.servsafe.com for more information

Food Safety and Food Protection Training Courses

Hectic Schedules?

Why wait! Training to Excel offers convenient options acquiring ServSafe® certification status.

Regardless of shift worked—late evenings, early mornings, split day or 12-hour day—Training to Excel offers optional training methods or just take the certification exam that meets your needs.

Browse the Courses Page for details.


Resources & Workshops

  • In-service stress free training sessions at client's preferred location; allows management to concentrate on important details rather than training associates.
  • Fine dining table service and customer service workshops improve key patron and employee retention while increasing bottom line.
  • Front and back of house in-service training workshop at client's business site strengthens team support while improving confidence.
  • Pre-Board of Health on-site inspection reduces team stress, improves health inspector scores, while enhancing facility, patrons and associates.

About Your Instructor

Prior to his retirement from Food Service Management, most of his responsibilities were in the USA and Canada including: Universities, Colleges, Hospitals, Health Care Facilities, Business and Industry, Fine Dining and Military.

Norm continues to enjoy assisting Food Service and Food Retail Professionals, Proprietors, Executive Chefs, Chefs, Management, Entrepreneurs, Homemakers, Specialty Food Specialists and Field-to-Fork Farmers to reach their goals.

Norm shares his management experiences and qualifications during sessions when solicited. Classes are relaxed and stress free allowing individuals to become actively involved to achieve their ambitions and advancement through education.

Consider joining millions of other professionals within the industry and register into a ServSafe® Certification Session offered by Training to Excel.

Norm Milot is the proprietor of Training to Excel and a certified ServSafe® Instructor and Registered Proctor.

802-247-0098 or 802-772-5864
info@trainingtoexcel.com

ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation, used under license.

©Training To Excel - Norm Milot.
ServSafe™ logo used with permission.