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.

ServSafe is a registered trademark of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.

SERVSAFE®: This program is an authorized program in the State of Louisiana. We cover the following topics:

1) Providing Safe Food - foodborne illnesses, preventing foodborne illnesses

2) Microworld - pathogens, viruses, bacteria, parasites, fungi, biological toxins

3) Contamination and Allergies

4) Safe Foodhandler - personal hygiene

5) Flow of Food: An introduction - hazards in flow of food, Time/Temp

6) Purchasing, Receiving, and Storage

7) Preparation

8) Service

9) Food Safety Management Systems - crisis management

10) Sanitary Facilities and Equipment - designing and requirements

11) Cleaning and Sanitizing

12) Integrated Pest Management

13) Food Safety Regulations and Standards

14) Employee Food Safety Training

FOOD HANDLING: This is a basic food safety awareness program that we offer our customers who want their entire staff trained, but do not necessarily want to send every employee through a certified program. We can cover the following topics:

1) What is a foodborne illness and how to prevent it

2) Personal Hygiene

3) Contamination

4) Cleaning & Sanitizing

5) Serving

6) Time and Temperature abuse

FRONT HOUSE TRAINING: We will come in and train your personnel on several factors:

1) How to treat customers

2) How to take orders

3) How to set the table

4) How to clean the table

5) How to serve the customers

6) How to prevent cross contamination

7) Personal Hygiene

BACK SAFETY: This is a 2 hour program that stresses the importance of proper lifting procedures as well as how to take care of your back.

BASIC INCIPIENT FIRE: We come in and train your employees, especially focusing on your kitchen staff all about incipient fire. Some of the topics may include:

1) Elements of a fire

2) Classes of fire

3) Which extinguisher to use for each fire

4) Proper way to use an extinguisher

MSDS: Does your employees know what to do with Chemicals? Do they understand where they can find out important information about those chemicals? We will come in and do a short 2 hour program on what a MSDS is and what kind of information can be found.

WALKING WORKING SURFACES: Bureau of Labor states that Slips, Trips and Falls are the 3rd leading cause of accidents. We will come in and train your employees on OSHA's 1910 subpart D. This standard covers walking working surfaces, fixed stair, portable and fixed ladders and other working surfaces.

HACCP: Hazard Analysis Critical Control Point, this is a program that most restaurants have in order to better protect themselves from a foodborne illness outbreak. We will come in and sit down with your managers and help them devise a HACCP for your facility

Lock Out/Tag Out: Short 1 to 2 hour program that will teach your employees the importance of LOTO as well as how to perform LOTO correctly on your machines.

Medic 1st Aid/CPR: Basic Medic 1st Aid/CPR is a 4 hour program that covers basic CPR, Bleeding, Heimlich Maneuver and basic Medic 1st Aid.

Blood Borne Pathogens: BBP is a 1 to 2 hour course that teaches you what a BBP is, the importance of protecting yourself, and how to prevent the spreading of BBP's.