Upcoming Food Safety Classes
- Wauwatosa - February 7, 2012
- Racine - February 14, 2012
- Sheboygan - February 21, 2012
- Delafield - March 6, 2012
- Winneconne - March 13, 2012
- Wisconsin Dells - April 3, 2012
- Wauwatosa - May 15, 2012
- Wauwatosa - May 22, 2012
- Iron River - June 12, 2012
- Appleton - July 10, 2012
What's the difference between
ServSafe and SuperSafeMark?
Both courses have been developed for the retail food industry but differ in the target audiences.
ServSafe is developed by the National Restaurant Association Educational Foundation and is targeted to restaurant and full service food service operators.
SuperSafeMark is developed by the Food Marketing Institute and targeted to grocery store and retail food managers.
Both programs use a certification exam that meets the Conference for Food Protection accreditation standards for food safety training programs.
HACCP
(Hazard Analysis and Critical Control Points)
Your product will look better and will last longer.
We can design a system for your company. No job is too small. Our 24 years of industry experience enables us to custom design a program for your business. Our rates are reasonable and include follow up and regulatory "approval".
- Basic custom HACCP plan for a small manufacturer - $600.00.
- Basic custom HACCP plan for a small manufacturer with multiple processes and/or a large amount of ingredients - $800.00.
Both come complete with an implementation process and unlimited phone support. A yearly maintenance fee may be required to support changes or additions to your plan.
Contact us a free consultation at 920-582-3249 or email us. We can save you time and money.
Current Customers Include:
- Businesses:
- American Club
- El Rey Mexican Products Inc
- Farm and Fleet
- McDonalds
- Pick ’n Save
- Piggly Wiggly
- Sendiks Food Markets
- Sentry
- Subway
- Taco Bell
- Taco John’s
- Wendy’s
- Other:
- Caterers
- Convenience Stores
- Food Manufacturers - Large and Small
- Prisons
- Private School Systems
- Public School Systems
Testimonials
"They have talked about the class a lot for the past few days so I feel it was a huge success. I think this will prove to be the most valuable training they could have received."
Kelvin Hibbard
Food Service Administrator
FCI Oxford
"Dave can explain this stuff so that everyone can understand it. The class went fast and I learned a lot."
Mike Barrette
Golden Basket
