Saginaw ServSafe® Food Handlers Class September 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


Saginaw ServSafe Management Class September 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


Saginaw ServSafe Management Class Aug 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.
Room 409