Food Vendor Safety Training - Food Handler and Manager - State Map
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Why is Food Safety Training Necessary?
Food safety and sanitation are integral to operating a successful food service. The safety of our food supply is a responsibility shared by consumers, producers, sellers and handlers. The Center for Disease Control (CDC) estimates that because of foodborne illness 76 million people fall ill, 325,000 are hospitalized and 5,000 Americans die annually. Because of these alarming statistics, many states require certification of food managers which may include a food safety exam.
By taking a Food Safety Training course, food service workers will learn key aspects involved in the safe handling of foods, such as:
- Proper Storage Techniques
- Bacteria and How to Prevent It
- Types of Foodborne Germs and Illnesses
- Best Practices for Personal Hygiene
- Safety in Food Preparation
- Local Regulatory Codes
- The Path from Freezer to Fork
- Importance of Pest Control
This training will translate into increased employment for the worker, food safety and satisfaction for the customer, and thus more profits for the business.
Nationally Accepted - Food Manager Certification
Mobile food operations are required to have at least a Person-in-Charge (PIC) or a Certified Food Manager (CFM) who has a food manager certification. To obtain certification, the individual must pass an accredited certified food manager exam.