Certification Special
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All Certified Food Safety Manager’s Courses are only $158.00 per person

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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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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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