Join the hundreds of thousands who have become certified Food Safety Managers at the next PFG-Milton's sponsored ServSafe training session.
The ServSafe® Food Safety Program prepares managers to spread the word and promote food safety to their entire staff. This comprehensive training caontains critical information on Active Managerial Control, demonstrating how your operation can control the most common foodborne illness risk factors. So don't take risks - Take action!
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Upcoming Classes
Register for a class date below:
Tuesday, August 19, 2008
8:00 AM - 6:00 PM
Class is full
Thursday, September 18, 2008
8:00 AM - 6:00 PM
Register
Wednesday, October 8th, 2008
8:00 AM - 6:00 PM
Register
Thursday, November 13th, 2008
8:00 AM - 6:00 PM
Register
Make Food Safety A Top Priority
The ServSafe® one day, 8 hour training session is held at the Gainesville facility conference center, and is open to PFG-Milton's clients and their managers. The session covers the complete contents of the NRAEF's ServSafe Essentials, 3rd Edition, and concludes with the ServSafe certification exam. Successful completion of the exam provides certification that is accepted by over 95% of all state and local jurisdictions that require Food Safety manager training and/or testing.
Attendees that successfully complete the course and exam should be able to:
- Recognize hazards to food safety and how to prevent, control or eliminate the situations
- Receive, store, prepare, cook, serve, hold, and reheat foods safely
- Prevent contamination of foods and ensure the proper cleaning and sanitizing of equipment
- Train employees on personal htgiene requirements and proper food handling
- Explain the importance of food safety and how it affects all guests and employees
- Increase inspection scores from the Board of Health which gives your establishment more credibility with your customers. Plus, in some cases, business insurance premiums are lowered when a certified Food Safety Manager is part of the management team.
Class participants are encouraged to read their ServSafe® Essentials textbook before coming to class. Topics covered during the 8 hour session include:
- The Challenge of Food Safety
The Need for Food Safety
Hazards that Threaten Food
- Developing a Food Safety Program
Basics of a Hazard Analysis Critical Control Program
(HAACP) and Guidelines for Training Your Employees
- The Flow of Food
Purchasing, Receiving, and Storing Procedures
Cooking, Cooling, and Reheating Foods Safely
- Maintaining Sanitary Facilities and Equipment
Designing Facilities and Choosing Equipment
Cleaning and Sanitizing
Controlling Pests
Working with Regulatory Agencies