SURE™ Food Safety Training
Food borne illness poses a significant threat to public safety, and it can do real damage to your business, too. According to the CDC, 48 million people get sick, 128,000 are hospitalized and 3,000 people die each year due to food borne illness. The CDC also reports that food borne illness incidents, which can cost a company thousands or even result in closure, are almost always preventable. That’s where food safety training comes in. In partnership with Intruis Publishing, Service That Sells! offers the SURE Food Safety as an online program. Browse our SURE food safety library below:
SURE™ Food Safety Manager Training
As an owner or manager, you have a responsibility to understand and comply with the regulatory requirements in your locality and to provide your person-in-charge with the training that meets those requirements. SURE™ Food Safety Manager Training, now available online, will help you comply with applicable guidelines, protect your guests, and safeguard your business. Upon successful completion of this course, participants will be prepared to:
- Take an ANSI-accredited Food Protection Manager Examination.
- Apply food safety practices in their operations.
- Identify the top five causes of foodborne illness.
- Prevent foodborne illness outbreaks by controlling risk factors and addressing common issues.
- Apply seven HACCP principles to the day-to-day operation of their business.
- Thoroughly understand the causes of biological, chemical, and physical contamination.
- Understand the importance of adhering to FDA Food Code standards used to train health inspectors.
SURE™ Texas Food Safety Employee Training
Food safety training is an essential part of any food service or retail operation. The SURE™ Texas Food Safety Employee Training is now accredited by the Texas Department of State Health Services and available online through a partnership between Service That Sells! and Intruis Publishing. The course outlines:
- Food Safety Basics
- Preventing the Use of Contaminated Equipment and Utensils
- Practicing Proper Personal Hygiene
- Phase 1 Flow of Food (Purchase, Receive, Store, Prepare)
- Phase 2 Flow of Food (Cook, Hold, Cool, Reheat, Serve)