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Environemental Monitoring Program establishment

Identifying niches in the facility

Developing Environmental Monitoring Program

Environmental swabbing techniques

Water Sampling Collection and techniques

Restaurant Food Safety Practices observations and recommendations

FOOD SAFETY MODERNIZATION ACT (FSMA)

• Preparation

On Site Group Training

• GMP's, HACCP, Preventing Allergen Cross Contamination, Food Defense 
  

Individual Training

• Customized to your needs

Audit Preparation 

• SQF audits, GMP's for food processing, Distribution Centers and Warehouses

Sanitation Program development

• Development of Sanitation program, frequency of cleaning and sanitizing, detail Sanitation Standard Operating Procedures.

Restaurants and ALL Food Establishments

• ServSafe Curriculum - Taught by certified State of OH Instructor
• Level II - Food Manager certification
• Level I - PIC Food handler certification
• We have the BEST Pass Rate!!    
• by March 2017 you MUST HAVE A LEVEL II CERTIFIED PERSON ON STAFF!! 

Food Safety Services

Training and Testing                                     Quality Control Consultants

From Farm to Fork Approach