Servsafe classes consist of training for management and employees who work around food and with alcoholic beverages. They are sponsored by the National Restaurant Association in an effort to educate restaurant and other food service employees and management on the importance of sanitary and safe workplace practices.
Managers and supervisors can learn how to teach staff current regulations and the right procedures in the effective handling of food and beverages. This is necessary for line employees to help the venue become successful, profitable and reputable. Knowing how dangerous alcohol can be when over served and maintaining an environment of safety and caution will keep the company from risk and liability.
Select the Servsafe course that you believe will assist you and your company the most. If you are exposed to multiple areas or are in management, you may wish to take them all. At the very least, you should sign up for manager training so you are equipped to pass on your knowledge to others in the company. This training should include learning the importance of sanitation and good hygiene, the dangers of allergens and food borne illnesses, the basics of temperature controls and monitoring, how to store and rotate food products, and current food service regulations.
Hourly employees may choose to or be required to attend a food handler's certification class. This will teach them how to stock and rotate food items, the basics of food prep and safety, cross contamination dangers, and sanitation and cleaning methods. Allergens have also become an important topic - dealing with individuals with food allergies, supplying appropriate alternate foods, and being aware of the dangers is vital to your customers' health and well-being.
Staff who tend bar or serve drinks can learn alcohol training to protect themselves and the business from risk and liability and assure the safety of patrons. The course includes basics of checking identification, how to discern if an individual is inebriated, how to become proactive when someone begins to drink heavily, and what the laws and regulations concerning responsibility and liability state.
These courses are available online for those who do not have access to or the time to attend regular training that may be offered in cities. Restaurant supply outlets will often offer this type of training at their venues for a minimal charge. Many employers require certification and will sometimes cover the costs of the classes.
Tests are issued at the end of each class to be sure that all students have read and absorbed the training presented. A passing grade is required to receive the certification. Your employer may wish to keep a copy of it on file to show that you are trained to handle food or alcohol in a safe and professional manner.
Food service professionals everywhere will benefit from Servsafe classes. Managers, front line kitchen personnel, bartenders and servers will find that there is a course designed specifically for their career and educational needs. Having this certification on your resume - or your wall - shows that you care about your customers and the business you work for.
Managers and supervisors can learn how to teach staff current regulations and the right procedures in the effective handling of food and beverages. This is necessary for line employees to help the venue become successful, profitable and reputable. Knowing how dangerous alcohol can be when over served and maintaining an environment of safety and caution will keep the company from risk and liability.
Select the Servsafe course that you believe will assist you and your company the most. If you are exposed to multiple areas or are in management, you may wish to take them all. At the very least, you should sign up for manager training so you are equipped to pass on your knowledge to others in the company. This training should include learning the importance of sanitation and good hygiene, the dangers of allergens and food borne illnesses, the basics of temperature controls and monitoring, how to store and rotate food products, and current food service regulations.
Hourly employees may choose to or be required to attend a food handler's certification class. This will teach them how to stock and rotate food items, the basics of food prep and safety, cross contamination dangers, and sanitation and cleaning methods. Allergens have also become an important topic - dealing with individuals with food allergies, supplying appropriate alternate foods, and being aware of the dangers is vital to your customers' health and well-being.
Staff who tend bar or serve drinks can learn alcohol training to protect themselves and the business from risk and liability and assure the safety of patrons. The course includes basics of checking identification, how to discern if an individual is inebriated, how to become proactive when someone begins to drink heavily, and what the laws and regulations concerning responsibility and liability state.
These courses are available online for those who do not have access to or the time to attend regular training that may be offered in cities. Restaurant supply outlets will often offer this type of training at their venues for a minimal charge. Many employers require certification and will sometimes cover the costs of the classes.
Tests are issued at the end of each class to be sure that all students have read and absorbed the training presented. A passing grade is required to receive the certification. Your employer may wish to keep a copy of it on file to show that you are trained to handle food or alcohol in a safe and professional manner.
Food service professionals everywhere will benefit from Servsafe classes. Managers, front line kitchen personnel, bartenders and servers will find that there is a course designed specifically for their career and educational needs. Having this certification on your resume - or your wall - shows that you care about your customers and the business you work for.
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