“Peter’s passion for food safety is compelling and his presentation skills are ‘world class’.”
                                                                   -Chick-fil-A, Inc.

Training &

Food safety training and certification is designed for all individuals who need food safety training, certification and/or recertification for supervising a foodservice operation, or Continuing Education credits. This typically includes managers, supervisors, dietitians, chefs, cooks, food handlers, and trainers.

Participants will learn:

  • The causes of foodborne illnesses and how to minimize the risk
  • The principles of food safety
  • How to establish systems for safe receiving, storing, preparing, cooking, holding, serving, cooling, and reheating
  • How to build cleaning, sanitizing and pest control systems


  • Serve safe food with confidence
  • Minimize or eliminate food contaminants
  • Reduce exposure to legal liability
  • Meet state and local health department requirements and improve inspection scores
  • Proactively address food safety while improving employee morale!

   the Trainer

If you’ve attended our Food Safety Certification course (see above) in the past six months, you’re eligible for “Train the Trainer”. This interactive seminar is designed for those who have already been certified with a score of at least 90% and are now ready to train others. Walk away with top-quality tools and ideas for training your own staff and developing relationships within your organization.

Participants will learn:

  • How to make food safety lessons fun and balanced with the importance of the issue
  • How to identify the most important safety principles in the book and how to reinforce them in teaching
  • Teaching techniques to maximize involvement and interactive learning
  • How to speak clearly and concisely
  • Effective use of audiovisuals
  • How to develop customized lesson plans and agendas


HACCP is a proven, scientifically-based system developed by NASA and the Pillsbury Corporation to assure the safe production and handling of food. This workshop is designed for anyone responsible for developing and implementing HACCP plans in foodservice and will assist you in developing customized food safety systems.

Participants will learn:

  • The history of HACCP
  • The seven principles of HACCP
  • To assess physical, chemical and biological hazards in their operations
  • To distinguish between critical and non-critical control points
  • To apply the HACCP principles in their own foodservice operations


  • Minimize opportunities for foodborne illness outbreaks
  • Ensure proper procedures through monitoring and recordkeeping
  • Create an environment where food handling is consistently safe

All our trainers are certified to teach and proctor the National Restaurant Association’s ServSafe classes for owners, managers and hourly employees. These classes can be customized as needed.