Who should attend: Hospitality Industry line personnel (kitchen & restaurant), Hospital, Nursing homes, Foodservice staff of elderly homes, Food service catering personnel, Airline catering personnel, Food handling units (supermarkets, food suppliers).

Course dates: February – March – May – June – August – September

Attendance level: Knowledge of basic food handling procedures.

Language: English & Spanish.

Course duration: 8 hours classroom attendance. Divided in a two ( 2 ) day 4 hours each session. Followed by a 1 hour examen. ( or divided by shorter sessions as per agreement by your company ).

Course fee: contact us for a personalized quote.

Included: Food Handler Guide / Snacks and refreshment during break at safe Food Inc. location / Certificate upon successfully completing the assessment. Valid for 5 years.

Course content: The entire food safety array of the food handling and preparation process will be covered:

. Basic Food Safety.

. Personal Hygiene.

. Time and Temperature Control.

. Cross-Contamination.

. Cleaning and Sanitizing.