Training For Food Service Professionals
National Environmental Health Association’s Industry-Foodborne Illness Investigation Training & Recall Response
A workshop designed specifically for chefs, quality assurance/quality control, managers, and owners of restaurants, grocery stores and other retail food businesses. It offers advice for a retail food operator to minimize their risk by having a plan, and knowing where to find help in the event of a foodborne illness outbreak or food-product recall.
Food Safety University
Food and Drug Adminstration (FDA)
Guidance and training on various food safety topics.
This course will cover the concepts and skills required to understand the basics of food safety concepts and the role of the food handler. Learn about causes and prevention of food borne diseases, implementing a HACCP (Hazard Analysis of Critical Control Point) system, maintaining sanitary facilities and equipment, and review standard “food flow” procedures from purchasing to serving.