Why Us?

At ServFoodSafely we have two goals: First is to offer a training environment that will be conducive to our students learning the ServSafe material and successfully getting their ServSafe Food Protection Managers Certification.

chef-cooking

Why Us?

At ServFoodSafely we have two goals:

First is to offer a training environment that will be conducive to our students learning the ServSafe material and successfully getting their ServSafe Food Protection Managers Certification.

We believe that our instructor’s many years in the food service industry enables him to relate to and engage participants in a way that other companies cannot offer.

With our instructors having a total of more than 75 years in the food service business, ranging from 48 years in restaurant operations, 23 years in food service sales and distribution as well as 5 years as on the manufacturing and broker side of our industry. We believe that this experience offers our team a unique and comprehensive perspective in teaching the ServSafe Food Safety Managers course. We truly feel that this perspective allows us to relate to the students no matter what their level of experience is, as well as how to apply the information to their daily activities. Our ability to teach the ServSafe course in English as well as Spanish makes ServFoodSafely a more than suitable resource for your ServSafe training needs.

 

Our second goal and we think just as important is your successfully achieving your ServSafe certification, and for all of our students to understand why all information and content of the course is so important. It is vital to know the effects that a food borne illness can have on an individual who has become ill, as well as the devastating consequences that a food borne illness outbreak can have on a food service establishment. The CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Yes, 3000 people will die each year. As you can see a food borne illness is far more than just an upset stomach for a few days. So we at ServFoodSafely feel that it is imperative that our students understand that their customers are truly entrusting their lives to them when they choose to dine in their restaurants.