Food & Liquor ServSafe® Certification Training and Recertification Training

The United States each year estimates that there are 76 million cases of food-borne illness that result in an estimated 5,000 deaths. The sad part about this is that it is preventable; about 95% of all food-borne illnesses are caused by the mishandling of food.   More than half of them time illnesses are not contracted at restaurants but instead in private homes.

Students will learn proper temperature control or sanitation from all of the courses above.   ServSafe® is a nationally recognized certification program that everyone could benefit.  

For professionals in the hospitality industry, the benefits are enormous; it demonstrates to the public, and to employees and co-workers, your commitment to providing safe food to consumers. Safe food-handling practices protect customers, increase profitability, reduce liability, promote goodwill, maintain patronage, and enhance a business' competitive position.   It is obvious that all food service managers, chefs, caterers, cooks and employees who supervise the serving of food in restaurants, schools, hospitals, group homes, and day-care centers should be trained on safe food handling.

The time has come that anyone who is preparing or serving food should attend the ServSafe ® 101 course for peace of mind knowing that your practices protect your loved ones.

The National Restaurant Association will certify participants who complete the ServSafe® course and pass the exam in food safety and sanitation.  ServSafe® is a registered trademark of the Educational Foundation of the National Restaurant Association.

Any type of food safety and sanitation seminar can be developed depending on your needs. Our most popular seminar is a "ServSafe® 101" seminar for anyone who prepares or serves food.   This is the recommended to learn the basics of all safe food handling procedures.