Food & Safety Training, including ServSafe, HACCP, Front House Training and Basic Food Safety

OUR MISSION: To provide our customers with the best food safety and basic safety training available.

State of Louisiana requires that one person per establishment be Certified in Food Safety. It also states that the one person is responsible for training everyone in the facility on basic food safety. This can take a lot of time. Let Louisiana Food & Safety Consultants take that burden off your hands. Not only can we train your employees on the basics of food safety, but we also bring to the table training in basic lifting procedures, basic fire safety and HACCP training, all done at your facility using your equipment.

Our team uses the ServSafe® program to certify your managers and be in compliance with Louisiana Regulations. Since Louisiana only requires 8 hours training (which includes 2 hours testing), we recommend that managers taking the class order their books ahead of time and come to class prepared.

Most people do not realize that those little stomach upsets after we eat out are usually mild bouts with pathogens in our food. The top 5 in our country are:

1. Campylobacter- Second most common bacterial cause of diarrhea in the United States. Sources: raw and undercooked poultry and other meat, raw milk and untreated water.

2. Clostridium botulinum- This organism produces a toxin which causes botulism, a life-threatening illness that can prevent the breathing muscles from moving air in and out of the lungs. Sources: improperly prepared home-canned foods; honey should not be fed to children less than 12 months old.

3. E. coli O157:H7- A bacterium that can produce a deadly toxin and causes approximately 73,000 cases of foodborne illness each year in the U.S. Sources: beef, especially undercooked or raw hamburger; produce; raw milk; and unpasteurized juices and ciders.

4. Listeria monocytogenes- Causes listeriosis, a serious disease for pregnant women, newborns, and adults with a weakened immune system. Sources: unpasteurized dairy products, including soft cheeses; sliced deli meats; smoked fish; hot dogs; pate'; and deli-prepared salads (i.e. egg, ham, seafood, and chicken salads

5. Norovirus- The leading viral cause of diarrhea in the United States. Poor hygiene causes Norovirus to be easily passed from person to person and from infected individuals to food items. Sources: Any food contaminated by someone who is infected with this virus.