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.
Alcohol training teaches staff how to react when customers and guests appear to have been over served. It also trains them to be proactive in ensuring that individuals on the property are safe and protected from the dangers of alcohol. The specifics of checking identification, how to determine the intoxication levels of guests, and knowledge of the law and pertinent responsibility is also stressed.
All of these classes can be taken online if they are not available in your location or time is an issue in attending. Often restaurant supply companies will sponsor these events at a very reasonable price. Many employers strongly agree that their employees need to be trained and protected and will provide the time and may even pick up the tab for the education.
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.
Alcohol training teaches staff how to react when customers and guests appear to have been over served. It also trains them to be proactive in ensuring that individuals on the property are safe and protected from the dangers of alcohol. The specifics of checking identification, how to determine the intoxication levels of guests, and knowledge of the law and pertinent responsibility is also stressed.
All of these classes can be taken online if they are not available in your location or time is an issue in attending. Often restaurant supply companies will sponsor these events at a very reasonable price. Many employers strongly agree that their employees need to be trained and protected and will provide the time and may even pick up the tab for the education.
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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