Food Safety: from Purchasing to Serving

Keeping your facility safe takes dedication and training -- but it is time and energy very well spent! By maintaining cleaning schedules, receiving and storing deliveries correctly, and calibrating thermometers (to just name a few things!), we are actively reducing the risk of foodborne illnesses. In our ServSafe® Food Protection Manager classes, we cover how you can do this through the flow of food: from purchasing to serving.

Our classes are taught by industry professionals with years of experience, and we love it when students ask questions and look for insight on best practices. Our ultimate goal is to always keep our customers safe, and that starts with being proactive in your training. We look forward to helping you Keep It Safe!