Inspections and Certification Training
Training
Combining decades of experience in instructional technology, development and knowledge management, SAFE & SOUND's experts offer comprehensive solutions based on extensive industry knowledge and your unique needs. Our consultants are certified instructors and registered proctors for ServSafe®, TIPS Responsible Alcohol Sales/Service, Allergy Training, HACCP. We also are certified trainers for Sexual Harassment Prevention and Awareness for Managers and Employees in California and New York.
Now Offering Online Food Safety and Responsible Alcohol Sales and Service Training for Management and Staff at Special Rates - English and Spanish Courses Available.
LOG ON TO www.efoodhandlers.com/sasfsc to find the appropriate course. Text us for assistance in finding or adding your location. (310) 849-8526
- Management Food Safety Certification - Course, Exam, Proctoring
- Food Handler Certification - Course, Exam, Print Certificate When Exam is Passed - Take Exam as Many Times as Needed.
- Responsible Alcohol Sales and Service - Management and Staff - Course, Exam, Certificate When Exam is Passed
- Food Safety/covid 19 Precautions Course Combines Food Handler Training With Important Information on Safety Precautions for Covid 19 and Other Highly Contagious Diseases
ServSafe Food Protection Training and Certification
Our certified ServSafe® Instructors and registered Proctors will certify or re-certify managers in the ServSafe® Food Protection Manager Certification. We train all food handlers with ServSafe Food Handler Certification.
Food Allergy Awareness Training
Our Master AllerTrain courses teach food service professionals how to better serve diners with special dietary needs, including food allergies, food intolerances and celiac disease.
HACCP
Our certified HACCP Instructors analyze, evaluate, train, monitor and create a system to bring your establishment into HACCP compliance.
RESPONSIBLE ON-PREMISE ALCOHOL SALES AND SERVICE
TIPS is a dynamic, skills-based training program designed to prevent intoxication, drunk driving and underage drinking by enhancing the fundamental "people skills" of servers, sellers and consumers of alcohol. TIPS training gives individuals the knowledge and confidence, they need to prevent alcohol-related tragedies.
COMPLIANCE
FEDERAL, COUNTY, STATE AND LOCAL COMPLIANCE
Inspect and Review according to:
- FDA and NPS Standards
- New York City Department of Health Compliance
- A. County Health Department Compliance
- Any local regulatory agency requirements
- International ServSafe Inspections and Training
Wholesale Manufacturing Processes Based on:
- SQF Internal Audit and FSMA, PCQI (Preventive Controls, Quality Inspection)
Plan Check: Start-ups and remodeling construction consultation
- Guidance on requirements and submittal process
Other Services and Competencies:
- Mobile Food Facility Inspection
- Cottage Industry Home Kitchen Inspection
- Food Crisis Protocol Training
- Food Defense and Food Fraud Crisis Management
- On-site, interactive Food Safety Staff Training
- Cannabis Dispensary Food Safety Inspections
- Sell-Smart Cannabis Training
Sexual Harassment Prevention and Awareness:
Never has this training been more important for the safety of your employees, managers and shareholders. It is required in California for Managers where there are more the 50 employees company-wide every two years. It is required in New York City every year where there are more than 4 employees and both managers and employees must be trained. Your General Liability and/or D&O insurance may require it as well.
Roadmaps for Reopening After Closure Due to Covid 19 for:
Hotels, Full, and Quick Service Restaurants. These Programs Contain Required Postings, Checklists, Logs and Are Customizable to Your Operation. For More Information, Email mary@sasfsc.com
ACCOUNTABILITY
Kitchens do not have to be new to be clean! Some of the cleanest kitchens with the best food safety practices are older. Some have original equipment that has been properly clean and well-maintained.
Make food safety and sanitation a priority in your establishment. Train and hold your teams accountable.
TEAM TRAINING AND DEVELOPMENT
It is a proven fact that management, culinary and service teams learn, retain and apply more knowledge when they are professionally trained in a classroom setting. We are certified as ServSafe™ and TIPS™ Responsible Alcohol Sales and Service Instructors and Proctors. We are also certified in SQF, FSMA, PCQI, cGMP (FDA) and HACCP. We also provide classroom training for Sell-SMart™ Safe Marijuana Retail Practices, Allergen Training, and Sexual Harassment Awareness and Prevention. We also offer real-time on-site food safety training correcting and eliminating unsafe practices and procedures during service. We can provide custom forms for time and temperature control, prep and food production logs and line checks
WORKPLACE SAFETY
We believe in helping owners and operators build strong, positive cultures and create respectful and safe work environments for all restaurant chefs, managers and team members. We offer Sexual Harassment, Discrimination and Awareness Training to both management and hourly teams. In California, training for management must take place every 2 years. In New York City, training must take place annually.
INSPECTIONS
We inspect and train for food safety and sanitation in full and quick service restaurants, hotels, schools, national parks, groceries, retail cannabis dispensaries, commercial commissary kitchens, food trucks, wholesale and retail bakery and food manufacturing facilities. We prefer to inspect with a member of the management team and review the findings at each location before leaving. We prepare a written report that mirrors the inspection reports provided by the local regulatory agency. We are frequently contacted to participate in the Plan Check process for new facilities or those under-going remodel and offer a pre-opening health inspection ahead of the local regulatory agency’s first formal inspection.
FOOD SAFETY, SANITATION AND ALLERGY AWARENESS
Avoid cross-contamination – minimum bare-hand contact with ready-to-eat foods:
The main reason for not touching ready-to-eat foods with bare hands is to prevent viruses and bacteria which are present on your hands from contaminating the food. Improper food handling is one of the most common causes of foodborne illnesses. With proper training, foodservice employees can prevent the transfer of viruses and bacteria from hands to the customer’s food.
Knowledge of food allergies is a critical component of running a successful operation. Both service and culinary team members must know what the 8 major allergens are and know if they are present in the food or beverages being served. We can provide allergen charts and training based on your menu to educate your staff and help keep your guests safe and well.