ServSafe Certification: Training for anyone who handles food in a public setting
Who Should Attend?
*Food Service Managers *Manager trainees *Front Line Supervisors *Restaurant owners *Anyone desiring food service management certification on food safety
You Will Learn
*The Challenge of Food Safety: The need for food safety, the hazards that threaten food, and guidelines for training employees in personal hygiene.
*Developing a Food Safety System: The basics of a Hazard Analysis Critical Control Point (HACCP) food safety system and methods for training employees to run the system.
*The Flow of Food: Methods for purchasing, receiving, storing, preparing, cooking, holding, serving, cooling, and reheating food safely.
*Maintaining Sanitary Facilities and Equipment: Designing facilities and choosing equipment, cleaning and sanitizing, and controlling pests.
This training will be conducted by a ServSafe certified instructor in partnership with the Wyoming Food Safety Coalition.
CEUs are available for this class
Registration deadline - March 30, 2018