Warren MI Metro Detroit Macomb County ServSafe Food Manager Certification Class April 2011

ServSafe Management Certification Class
These classes will cover the following principies: causes and prevention of foodborne illness, microorganisms, safe food handling techniques, safe food storage, cleaning and sanitizing procedures, past control, employees’ personal hygiene, employee education and motivation, Michigan’s Food Service Law, management’s responsibilities and the inspection process.
  • The certification is good for 5 years from the date it is issued.
  • Price includes ServSafe Book, Coffee Refreshments, and Lunch.
  • Book is mailed within 24 hours of payment.

Midland MI ServSafe Food Safety Class March 2011

ServSafe Food Manager Certification Classes

These ServSafe Food Safety certification classes will cover the following principles: causes and prevention of foodborne illness, microorganisms, safe food handling techniques, safe food storage, cleaning and sanitizing procedures, past control, employees’ personal hygiene, employee education and motivation, Michigan’s Food Service Law, management’s responsibilities and the inspection process.
  • The ServSafe Management certification is good for 5 years from the date it is issued.
  • Price includes ServSafe Book, Coffee Refreshments, and Lunch.
  • Book is mailed within 24 hours of payment.

Important Links:

ServSafe Practice Exam

ServSafe Classes Michigan

Additional Services

Online ServSafe Class

Food Safety Audits

Food Safety Consulting

Visit our website:  Michigan Food Consultant


Should Food Safety be Mandatory for Every Staff Member

There is no doubt that food safety is critical.  With Michigan requiring that you only need one certified food safety manager, is that enough?

During a recent food safety managers class an interesting discussion took place regarding that question.

The students who were restaurant employees mentioned their concern with taking time off for certification.  The owners talked about the issue of cost.  Both told stories about the struggle to consistently implement standard food safety procedures.

Two examples brought up:

  1. Employees touching money were not washing their hands
  2. Employee touching their face or hair and not washing their hands
  3. Employee has the start of a cold/virus coming in to work

As a restaurant manager or owner, how do you combat this?  If the certified manager isn’t there, who reminds the employees to follow the basics?

It was agreed that the signs regarding food safety did little to remind. After a while it’s just a piece of paper on a wall.

A great suggestion was implementing a regular training for employees (of course WE like that idea).  This is a simple way to make sure your employees are on board.  The next step is key.

KEEP IT SHORT.  Do you like sitting i n 2 hour meetings? Neither do your employees.  Some ideas to keep it simple:

  • Food safety training every other month
  • Train non-management employees to train on food safety
  • Keep it down to the basics. Focus on key critical areas
  • No longer than 20 -30 minutes
  • Give incentives to those employees that teach

By empowering non-management employees to teach the class, you are creating advocates to make sure you plan is implemented.

How are you insuring food safety is a priority at your place of business?


Does Michigan Need a Rating Systems for Restaurants?

New York City has a rating system for restaurants.  They are required to post their grades outside their establishment for all to see.  Allegheny County in Pennsylvania has recently established a new rating system for restaurant cleanliness (source).   Is Michigan far behind?

In New York City many of the restaurateurs are complaining about the letter grade system not only because the the grades are posted clearly on their establishment, but because it allows the city the opportunity to give out more fines.  If a restaurant has a letter grade below A, they can expect on average, three inspections per year versus just one.  Of course with each inspection comes the increased likelihood of a fines and violations.

Certainly there are benefits to having a grading/rating system for restaurants.  If a restaurant has a B or C grade, they may see a dip in business.  A patron is more likely to visit an A rated facility.  This gives incentive to the restaurants to strive for cleanliness in order to receive an A grade.  However anytime politics is involved there are unintended consequences:

The new regulations include 14 pages and 27 additional pages of amendments.  Sounds like an absolute nightmare.

Currently in the State of Michigan you can find the inspection reports of a given restaurant on a county website.  Not all counties are posting reports.

But with sites like Yelp, which is managed by the community at large, providing reviews on local establishments, is it even necessary for the State to incur additional expenses to roll out a grading system?

As a restaurant owner or patron do you see a benefit to having a grading system for restaurants?

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Midland MI ServSafe Management Class December 2010

ServSafe Management Certification Class
These classes will cover the following principies: causes and prevention of foodborne illness, microorganisms, safe food handling techniques, safe food storage, cleaning and sanitizing procedures, past control, employees’ personal hygiene, employee education and motivation, Michigan’s Food Service Law, management’s responsibilities and the inspection process.
  • The certification is good for 5 years from the date it is issued.
  • Price includes ServSafe Book, Coffee Refreshments, and Lunch.
  • Book is mailed within 24 hours of payment.

More information on  ServSafe Classes Michigan

Visit our website:  Michigan Food Consultant


Warren MI Metro Detroit Macomb County ServSafe Food Manager Certification Class December 2010

ServSafe Management Certification Class
These classes will cover the following principies: causes and prevention of foodborne illness, microorganisms, safe food handling techniques, safe food storage, cleaning and sanitizing procedures, past control, employees’ personal hygiene, employee education and motivation, Michigan’s Food Service Law, management’s responsibilities and the inspection process.
  • The certification is good for 5 years from the date it is issued.
  • Price includes ServSafe Book, Coffee Refreshments, and Lunch.
  • Book is mailed within 24 hours of payment.

More information on  ServSafe Classes Michigan

Visit our website:  Michigan Food Consultant

ServSafe Management Certification Class


Saginaw ServSafe Management Class December 2010

ServSafe Management Certification Class
These classes will cover the following principies: causes and prevention of foodborne illness, microorganisms, safe food handling techniques, safe food storage, cleaning and sanitizing procedures, past control, employees’ personal hygiene, employee education and motivation, Michigan’s Food Service Law, management’s responsibilities and the inspection process.
  • The certification is good for 5 years from the date it is issued.
  • Price includes ServSafe Book, Coffee Refreshments, and Lunch.
  • Book is mailed within 24 hours of payment.

More information on  ServSafe Classes Michigan

Visit our website:  Michigan Food Consultant


Midland MI ServSafe Management Class November 2010

ServSafe Management Certification Class
These classes will cover the following principies: causes and prevention of foodborne illness, microorganisms, safe food handling techniques, safe food storage, cleaning and sanitizing procedures, past control, employees’ personal hygiene, employee education and motivation, Michigan’s Food Service Law, management’s responsibilities and the inspection process.
  • The certification is good for 5 years from the date it is issued.
  • Price includes ServSafe Book, Coffee Refreshments, and Lunch.
  • Book is mailed within 24 hours of payment.

ServSafe Management Certification Class


    Warren MI Metro Detroit Macomb County ServSafe Food Manager Certification Class November 2010

    ServSafe Management Certification Class
    These classes will cover the following principies: causes and prevention of foodborne illness, microorganisms, safe food handling techniques, safe food storage, cleaning and sanitizing procedures, past control, employees’ personal hygiene, employee education and motivation, Michigan’s Food Service Law, management’s responsibilities and the inspection process.
    • The certification is good for 5 years from the date it is issued.
    • Price includes ServSafe Book, Coffee Refreshments, and Lunch.
    • Book is mailed within 24 hours of payment.

    More information on  ServSafe Classes Michigan

    Visit our website:  Michigan Food Consultant

    ServSafe Management Certification Class


    Saginaw ServSafe® Food Handlers Class November 2010

    The ServSafe Starters training and assessment program is a complete solution that delivers consistent food safety training to employees in two training formats: Online Course and Assessment.

    We train your employees using the same principles and instructional design found in ServSafe Manager Program.

    The training includes:

    1. Covers Key Food Safety Areas — Basic Food Safety, Personal Hygiene, Cross-contamination & Allergens, Time & Temperature, and Cleaning & Sanitation.
    2. Food Code Information — Based on the 2007 Supplement to the 2005 FDA Food Code update and a recent employee job task analysis.
    3. Food Safety Assessment — A 40-question assessment accurately measures knowledge and understanding of food safety.
    4. Certificate of Completion — Fill out or print a ServSafe Starters Certificate of Completion after passing the assessment.

    Using common workforce language, we make the food safety information easy to comprehend and retain.

    More information on  ServSafe Classes Michigan

    Visit our website:  Michigan Food Consultant