Alcohol Seller/Server Training & Certification – Alcohol service is a huge booster for your bottom line, and you want to sell a lot of it, but serving alcohol comes with a lot of responsibility and needs to be taken seriously by every employee. Your operation and its employees can face criminal charges for serving a…

Ensuring the health and safety of your employees as they work in your restaurant is essential to running a successful foodservice business. The Occupational Safety and Health Act (OSHA) is dedicated to protecting employees from workplace injuries and abuses, so it’s important for business owners to be aware of OSHA’s rules and regulations. To learn…

Professional development is learning to earn or maintain professional credentials such as academic degrees to formal coursework, attending conferences, and informal learning opportunities situated in practice. It has been described as intensive and collaborative, ideally incorporating an evaluative stage. There are a variety of approaches to professional development, including consultation, coaching, communities of practice, lesson…

Hazard Analysis and Critical Control Points or HACCP (/ˈhæsʌp/) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred to as the prevention of hazards rather than finished product…

The Food Protection Manager Course will be a Virtual Instructor-Led Training Session broadcast as a Facebook Live event.  Once a paid registration is received you will receive an invitation to join the Facebook group that is broadcasting.  The broadcast will be broken into 2 sessions that will last 3 hours with a 30-minute break between…