ProTraining

Meet the 2019 Food Code Requirements!

  • Prepare for the 2019 Food Code Requirement
  • Learn Proven Ways to Retain Your Employees
  • Practice Communication and Conflict Resolution

We do staff training on all aspects of food safety! – contact us and we can make it happen.

Under the new 2019 Health Department requirements, a Certified Food Protection Manager is expected to take responsibility for food safety at the operational level in their organization. To become a Certified Food Protection Manager, a candidate must pass a food safety examination from an accredited certification provider as recognized by ANSI-CFP.
The National Restaurant Association’s ServSafe program will ensure success and compliance with these new food safety regulations.
tional Restaurant Association’s ServSafe program will ensure success and compliance with these new food safety regulations.


Programs:

ServSafe® Certified Food Protection Manager Review & Exam: 

  • Review important food safety criteria tested in the exam, discuss case scenarios in real restaurants and how to correct them. There will be a brief review and then you will have two hours to take the ServSafe Certified Food Protection Manager Certification Exam

EXAM ONLY! for the ServSafe® Certified Food Protection Manager Exam Only

  • If you took the online course, did self-study or just think you know enough to pass, you can register for the exam only to take the certification exam.

REGISTER HERE

 


Instructors

Trish O’Neill RN MS
ServSafe® Certified Instructor & Proctor

Trish has worked as owner, manager & instructor at The Cooking Studio for 4 years and became a ServSafe® Certified Instructor & Proctor in 2018.

Trish has over 30 yrs experience as an RN teaching scores of MDs and RNs lifesaving skills. Many of these (ie: infection control, personal hygiene, handwashing, etc.) are exactly the same skills needed for restaurant food safety.


Chef Dana DeMarco
Professional Chef
ServSafe® Certified Instructor & Proctor

Over 15 years in the restaurant industry including: Sous Chef, Head Chef, Executive Chef managing and orienting all kitchen staff. Most recently an independent Chef for farm dinners and Instructor at The Cooking Studio.