April 30th, 2018 from 8:00am - 5:00pm
Instructor Norm Faiola Ph.D., MPS will prepare participants to take the NRA ServSafe Food Safety Certification exam. Class discussions will focus on risk factors that contribute to outbreaks of foodborne illness and the most up to date management controls to develop and maintain a food safety system within your operation. The flow of products and associated handling from purchasing to dining room and guest consumption will be the basis of the class framework and discussions. Our discussions will be based on your menu items, production and service methods and related processes.
**Participants should be prepared to discuss the material presented in the text and have read the text in advance of the class.
**Please bring a copy of your operation's menu and one entrée recipe to your class for use during our discussions.