Certification Special
limited time only
All Certified Food Safety Manager’s Courses are only $158.00
per person
Click here to register
online
or CALL
770.733.0456
new jersey certified food protection
manager mandates effective january
2010
This is a legal requirement in order to be in compliance with
the New Jersey Food Code. In addition to maintaining at least
one Certified Food Protection Manager per establishment, a
restaurant must maintain, at all hours of operation, a
designated Person-in-Charge.
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10 things you
must ask before choosing your food safety service provider
Your time and resources are critical to your business! Can you
depend on them for “everything food safety”?
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7 ways to
reduce stress during your restaurant inspection
Your Inspection Report Score is directly connected to revenue.
Due to changes and updates to the FDA Food Code, consistent food
safety education and its daily application will increase
assurance of maintaining a good score or improving your current
one.
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shigella species (ssp.)
There are four different Shigella species (ssp.) that can cause shigellosis, a
bacterial infection of the intestinal tract.
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norovirus
Noroviruses are a group of viruses (previously called
Norwalk-like virus or NLV)
that cause vomiting and diarrhea; they have been implicated in
restaurant
outbreaks from food handlers, contaminated food, or both.
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hepatitis a virus
Hepatitis A virus causes liver disease and has been implicated
in restaurant outbreaks from food handlers, contaminated food,
or both. It is transmitted through ingestion of fecal matter,
even in microscopic amounts.
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learn more
escherichia coli (e. coli)
O157:H7
E. coli O157:H7 and other strains of enterohemorrhagic E. coli
(EHEC) belong to a large and diverse group of bacteria.
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learn more