"The course highlighted the importance of proper documentation and record-keeping, a crucial aspect often overlooked. I now emphasize the importance of keeping accurate temperature logs, cleaning checklists, and employee training records to demonstrate compliance with regulatory requirements...perhaps most enlightening was the realization that food safety is an ongoing process, requiring on going evaluation and improvement. I am now more proactive in noticing potential hazards within my own kitchen and implementing corrective actions to reduce risks. This includes conducting regular inspections, conducting staff training sessions, and staying abreast of the latest food safety regulations and best practices."
--J.Z. from Georgia
"As I began this course my expectations on what I would learn were a little different and changed some of my perspectives. I came in to this course having a good basis of culinary knowledge expecting that I would not really learn anything new but I was pleasantly surprised that that wasn’t the case. This course is about more than just cooking, it’s about understanding fundamentals that ensure the safety of the food we cook and eat. The more I reflect on what I learned in this course, the more I realize that we as culinary professionals are the first line of defense in maintaining a healthy cycle that includes clean sanitation and cooking practices as well as maintaining a healthy bottom line for the businesses that we work in. There is a synchronicity between a healthy food establishment and the financial success of the institution."
--J.L. from California
"I feel like this course has improved my knowledge base, built up my confidence and broadened my overall perspective of the field. These will serve me well as I work toward my immediate goal of becoming prep manager and while I pursue my long term goal of achieving a Chef Certification."
--C.S.O. from Florida
"Food safety affects all of us, and while we try to be everywhere at once we simply can't be. Good systems in place such as HACCP help keep our procedures within acceptable and safe guidelines. Having a good and well documented system in place helps in the event of a foodborne illness outbreak as well. Good training, direct observation and regular inspections help the manager follow up on a HACCP plan, and visits from the local Health department ensure that standards are not lax or that regulations have not changed. I was surprised to find the class interesting and pleased to find that I had remembered as much as I did."
--G.S. from Colorado
"It is very helpful to continuously re-learn and become reacquainted with this important information. Even after taking ServSafe probably six times, as our company requires recertification every three years instead of five, there is still a moment or two where pause is needed to think through either some new information, or re-commit to the old. Also, a course such as this, brings more of that good ol' "buy in" for the processes. Being questioned and probed is a good thing."
--B.F. from Kentucky
"I found this course to be very well organized and informative. My favorite section dealt with food contamination and the organisms involved in food borne illness. The importance of hand washing and gaining an understanding of the food code were very important concepts. I did not realize only 5% of the survey group washed their hands according to CDC guidelines. The flow of food from purchasing to serving and the seven steps of the HACCP was a very informative section. Customers insist on safe food and could destroy a business if an illness broke out harming diners. The importance of using accurate thermometers and caring for then were important points. I found the section on cross connectors a very important consideration. Dealing with and removing biofilms and testing the sanitizing solutions were also important topics. Pest control and safety in the kitchen were well covered and informative.
-- J.W. from Pennsylvania
"I enjoyed this refresher more than I have in the past. I felt it was much more informative and thorough than some I have taken in the past. It's nice to be able to teach my students and staff about things I learned many, many years ago when I was coming up the ranks, such as FATTOM. It's also beneficial to be able to show them what HACCP is, how it is used and how to set-up and implement procedures. (I worked for Legal SeaFoods for a few years and was trained on HACCP back in 2000) I didn't understand it very well but have a much better grasp on it today. As I stated earlier, I really enjoyed this refresher and after 28 years in this industry and 12 as a CEC, it's nice to see / learn some new things and be able to get some interesting information to teach and pass on."
-- A.P. from Florida
"One of the most important messages I take away from this class is, on how significant it is on the insightful training of employees on food safety, cross contamination, food storage, preparation of food, knowing the meaning of labeling terms used in food and basic principles of hygiene. On learning this information, my focus will be more on daily training with my employees."
-- A.P. from Florida