Grow Your Vision
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Terms and Conditions
All sales are final. There are no refunds. You may reschedule a missed class to another class and date. There is a 12 month limitation on the reschedule.
You have a onetime option to reschedule a failed class. This must be rescheduled for the same person who did not pass the last class. This retest must happen within 6 months.
Books must be ordered 14 days prior to class. Failure to order books 14 days in advance will be given a credit of $34.00, to be used for another class. Books will be shipped UPS Ground. If books are not received within 15 days please call 252-600-2401
Study materials will be sent within 24 hours to the email I was given. Should study materials not be received, send an email requesting study materials to steve@safefoodinstruction.com
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On the Agenda
Introduction to Food Safety
Welcome to the Introduction of this course! This section is designed to provide a comprehensive overview of food safety practices and procedures.
Learn Best Practices for Food Safety
We will focus on the principles of food hygiene, temperature control, cross-contamination, and food storage. You'll learn how to protect yourself and your customers from foodborne illnesses and how to properly handle food to ensure it is safe to consume.
Final Stretch and Exam
At this section of the course, you will have received the knowledge necessary to safely prepare, store, and serve food. To help with this, you will be provided an exam. The exam will consist of 90 questions, and you will be allowed two hours to complete.
About Safe Food Instruction
We are registered ServSafe Instructors and Proctors and our classes conform to your local health Department requirements.
Our job is twofold:
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Help protect you from the financial dangers of a foodborne illness caused by unnecessary litigation.
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Help develop a better relationship with your local Health Department.
Our one-day classes are designed to protect your bottom line from unnecessary unproductive labor hours that eat up your payroll. Thereby limiting your dangers of liability due to employee accidents while traveling to and from class.
You may elect to attend a public class, or you may contact us for a private class that is designed to fit your individual needs.
Steve Bowen
ServSafe Registered Proctor & Certified Instructor
Having more than 40 years in the food industry allows us to better comprehend the obstacles you face while training your employees and interacting with your local health departments. We will bring a practical approach to food safety training. We desire to not just tell you the laws of food safety, but help you understand the why.
Meet Your Instructor
"Good food is always a trouble and its preparation should be regarded as a labor of love."
― Elizabeth David
Working Towards Common Goals