Training For Food Service Professionals

Information

Phone(410) 546-4446

Fax: (410) 219-2882

After Hours Emergency Number: (410) 543-6996

Office Hours: Monday - Friday - 8:00 AM - 5:00 PM


National Environmental Health Association’s Industry-Foodborne Illness Investigation Training & Recall Response 
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
Online courses.

Food and Drug Adminstration (FDA)
Guidance and training on various food safety topics.

ServSafe
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.



Food Protection And Community Services

The Food Protection and Community Services Division is committed to providing a safe food supply to our community.  The division inspects all restaurants and temporary “festival-like” events.  We are responsible for the licensing and inspection of all public pools/spas and provide sanitary surveys for in home day care, foster care and adoptions. In addition, our staff maintains the county-wide rabies…

Go to Food Protection And Community Services →

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…

Go to Training For Food Service Professionals →


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