Restaurant Training
Take the hassle out of training: use a professional. Quality In Process trains from the back of the house to the front of the house.
Areas of training:
- Purchasing, Receiving and Storage
- Poor Personal Hygiene
- Proper Serving Techniques
- Time and Temperature Control
- Cross Contamination
- Cleaning and Sanitizing
Our services include but are not limited to:
- ServSafe® Training and Certification at your location with 5 or more people.
- Basic food safety training for entire staff.
- Third Party Inspections of facilities that includes training while inspecting, written report and follow up, adding to local county inspections.
- HACCP Training, HACCP Planning, and preparation of written procedures to reflect your operation.
- Pricing is based on size of facility and duration of inspection.
Guaranteeing that food consumed is the highest quality and has been handled in the safest way is a priority no matter where your operation is located.
Food safety starts with the simplest of our food products. Tracking foods from seed to table covers a lot of territory and touches a lot of hands.
Knowledge is our best defense against food borne illness. No one ever wants to get the call after serving a group of people on a busy day, and find out that many who ate are ill.