I am Huie Martin Snr., an executive Chef by profession, a Certified ServSafe Instructor and a Registered ServSafe Examination Proctor for the National Restaurant Association. I have the privilege of offering a comprehensive training program to individuals seeking knowledge and certification in food safety practices.  My role involves training both senior staff members who require the ServSafe Manager's certification and line staff who only need a Food Handler's certification. By providing specialized training to various levels of employees, I can equip them with the necessary knowledge and skills to maintain a high standard of food safety within their establishments.
Manager's training: The ServSafe Manager's certification is an essential qualification for senior staff members responsible for overseeing the foodservice operations. This certification consists of a four-hour training session, where participants are educated on various aspects of food safety management.  I ensure that students gain a thorough understanding of critical topics such as food-borne illnesses, personal hygiene, safe food handling, cleaning, and sanitizing procedures, proper temperature control, storage, and cooking techniques, as well as understanding and preventing foodborne illnesses. Following the completion of the training, participants are required to answer 90 questions to test their knowledge, which they have a two-hour period to complete. 

Food handlers training: On the other hand, the Food Handler's certification is designed for line staff members who directly handle food during their tasks. This certification ensures that every staff member understands the basics of food safety, thereby minimizing the risk of contamination and maintaining hygienic practices. The training for the Food Handler's certification is two hours long, covering topics such as personal hygiene, cross-contamination, and proper handwashing techniques. Following the training, participants undertake a 40-question examination to evaluate their understanding of the subject matter. 

Culture of safety: By offering these certifications, I aim to promote a culture of food safety within the restaurant industry. It is essential for managers and line staff alike to possess the knowledge necessary to prevent foodborne illnesses, maintain hygiene standards, and handle food safely. In doing so, employees can confidently carry out their duties, providing customers with satisfaction and reassurance.
Training and Instruction: To facilitate effective learning, the training session incorporates various instructional methods, including visual aids, group discussions, real-life scenarios, and interactive activities. By employing a diverse range of teaching techniques, I aim to keep students engaged, encourage participation, and enhance information retention.

 Examination procedure:                                                                                                                The examination evaluates students' knowledge through a combination of multiple-choice questions and scenario-based inquiries, enabling them to apply theoretical concepts to practical situations. By testing their competence and comprehension, the examination ensures that students are well-equipped to handle food safely, catering to the needs and expectations of the foodservice industry.

 Associated Costs: To cover the expenses associated with the training program and examination, there is a fee of $150 per student for the manager's certification, and $120 per student for the food handler's certification. Your study materials are not included. For individuals who solely require proctoring services without participating in the training session, an option is available at a reduced cost of $90. This allows those already possessing the necessary knowledge to demonstrate their proficiency and receive certification promptly. Ask about the multiple students discount.

 Immediate Certificate Issuance: One of the significant advantages of attending my ServSafe training program is the immediate certification issuance for successful students. As a registered ServSafe examination proctor, I have the authority to print and present certificates on the spot, saving participants valuable time and enabling them to immediately highlight their food safety expertise to potential employers. Students are responsible for providing their own computer.  

Earning a ServSafe certification not only enhances an individual's professional credibility but also  contributes to public health. By equipping restaurant professionals with the necessary knowledge and skills, we can collectively ensure the safety and well-being of all those who enjoy the dining experience. As a Certified ServSafe Instructor and Registered ServSafe Examination Proctor for the National Restaurant Association. I take immense pride in providing individuals with the necessary knowledge and certification to ensure food safety in the industry.  

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