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Why Food Operators Should be Certified in Food Safety

Why Food Operators Should be Certified in Food Safety

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Last Published: 10/05/2017

Why Food Operators Should be Certified in Food Safety

Most food operators are familiar with the requirement for various certifications. But why are these certifications necessary or important to your business?

One program, The Food Protection Manager Certification Program, is important for avoiding the possibility of food poisoning. Keeping your customers safe, particularly from something like E. coli food poisoning, is crucial to public safety and to your organization’s reputation.

The goals of certification include a deep knowledge of the following subjects:

  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control
  • Preventing Cross-Contamination
  • Proper Cleaning and Sanitizing
  • Safe Food Preparation
  • Sanitary Receiving and Storing Food
  • Proper Methods of Thawing, Cooking , cooling and Reheating Food
  • Hazard Analysis and Critical Control Points (HACCP)
  • Up-To-Date Food Safety Regulations (Food Code)

While there are many certification programs out there,  the ServSafe Program leads the way in providing comprehensive educational materials to the food service industry through face-to-face and online instruction. More than five million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Examination, which is accredited by the American National Standards Institute-Conference for Food Protection.

Entegra customers enjoy membership discounts for SafeServe training. Members should log on to entegraPS.com to find a discount code, then enter the code in the Coupon Code field in the ServSafe online shopping cart. Not an entegra customer? You can visit the ServSafe Online website and order educational products you need for certification with a credit card.  

Whether you are an entegra customer, or just a follower of our blog, check back here for more blogs on food safety, best practices and keeping your business safe. 

David F. Harral, RDN, PMP
Senior Manager, Business Solutions-Culinary

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David  is an entegra Team Member is a Registered Dietitian and has over 25 years of experience in the foodservice industry. He ran his own foodservice, has managed multiple café operations and has trained dozens of foodservice managers for many years. Now, he specializes in developing culinary offers for entegra for all market segments.

 

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Do you want more training ideas for kitchen safety?

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There are an estimated 48 million cases of foodborne illness each year in the United States. Good hygiene, proper cleaning and sanitizing procedures, time and temperature controls, and taking care to prevent cross contamination are essential to food safety in any foodservice setting. Train your team to keep your kitchen sparkling clean and safe with these tips.

Download 10 Training Ideas for Kitchen Safety