Vermont Food Safety Training

 Why ServSafe Certification?

Enrollment into a ServSafe® Certification session will guide you through that first giant leap in your commitment to food safety. The essential guidelines set forth in the course will strengthen critical food safety practices to every meal served and consumed.
ServSafe® training is nationally recognized and accepted by most federal, state and local board of health jurisdictions than any other food safety certification programs.

ServSafe® Certification training provides today’s industry professionals a quality education and understanding of food safety mechanisms.
Attendees learn; standard industry practices, essential tools and course materials that meet current needs of every restaurant and food service establishment. Upon successfully completing course you will join millions of foodservice personnel who have made the commitment of keeping patrons, clients, children and patients safe from food borne illness. Show the community and your dining patrons that you care about food safety.
Having the culinary team ServSafe® Certificates prominently displayed adjacent to your food service license shows commitment.

Course structure is; informal, relaxed, practical, and user-friendly, down to earth common sense. Attendees will receive his/her ServSafe essentials fourth edition book two weeks prior to the class. It is imperative that the book be read in its entirety prior to the class, not reading book could possibly hinder passing exam. All chapters in book will be discussed along with open participation from the class. Visual aids, training DVD’S used along with individual life experiences shared by instructor and attendees to enhance the learning process.

  Why its important:

According to the National Restaurant Association an unexpected outbreak of food borne illness can cost the establishment easily in excess of $85,000 plus, in legal fees, medical claims, lost wages, sanitation cost and possible decreasing present and future business if your facility survives.

Insures state and local board of health jurisdictions that restaurants and other food service facilities are in compliance with Vermont regulations and industry standards.  

Strenghtens and assist with prevention of foodborne illness from becoming a health menace to your patrons, patients, students and clients.

  Who should attend?

Restaurant owners, facility administrators, directors, managers, chefs, cooks, supervisory staff, service staff, general food and non food handlers.

Hospital food and nutrition, assisted living complexes and nursing homes food service professionals.

Professional from Campus dining services, Business dining and Sport complexes.

Caterers, independent vendors and permit holders.

Individuals interested in and conscientious about serving safe foods, guaranteeing quality of service and success in his/her establishments.