Florida Approved

Food Safety Program

Florida State law requires that all food service employees receive training and certification in food preparation safety when dealing with preparation, serving, displaying, and storage of food served to the public.

SERVE and its partner program, 'Employee Food Preparation Safety,' provides required employee training, ensuring your business meets all requirements of the law.

THE IMPORTANCE OF FOOD SAFETY TRAINING

Statistics have shown that each year, millions of individuals suffer from illnesses caused by various forms of food poisoning due to improper food preparation and handling. Since symptoms vary, and are often very similar to those caused by the common flu (such as diarrhea, fever, vomiting, or upset stomach), many more food poisoning cases have never been reported!

SERVE's Employee Food Preparation Safety Program has been created to address aspects of food safety issues and educate employees involved in the food preparation and service on the basics of proper food handling and safety.

IS FOOD SAFETY TRAINING MANDATORY?

Florida law requires that all food service employees receive a training and certification when dealing with preparation, serving, displaying, and storage of food served to the public. Additionally, establishments which serve food, must have at least one Certified Professional Food Manager (CPFM) and if that establishment employs four or more employees who engage in receiving, storing, preparing or serving food, they must have a CPFM on duty at all times. All new hires have 60 days to be in compliance and the certification is good for three years. SERVE's food safety training program will help to insure proper compliance with these state mandates.

WHAT DOES THE PROGRAM ADDRESS?

The majority of food-borne illness can be avoided if food is appropriately handled, and proper oral hygiene and cleaning/sanitization techniques are followed. SERVE's Employee Food Preparation Safety Program addresses many issues, including proper personal hygiene, preventing cross-contamination, how to receive and store foods, proper cooking and holding temperatures, and food safety manager certification, to name a few. Other important areas include: how food is contaminated and illnesses which are commonly transmitted, hazardous conditions to avoid, proper washing/drying of utensils, and sanitization techniques.

While there are many challenges business owners in the industry face in preventing food-borne illnesses, with the proper education and training, you will find that once you begin practicing the proper techniques, it will become an easy ritual you will follow daily, in both your professional B and personal lives.

FREQUENTLY ASKED QUESTIONS:

WHAT BUSINESSES SHOULD IMPLEMENT FOOD SAFETY TRAINING?

Any restaurant or food establishment that is inspected by the Department of Business and Professional Regulation (DBPR) or the Department of Agriculture should implement the training. As of January 1, 2002, both departments are recognizing this program and have begun to check for verification of training during inspections.

IS SERVE'S FOOD SAFETY TRAINING COST-EFFECTIVE?

Whether your business is large or small, SERVE's food safety training program is the most economical way to deliver critical training and information to your staff. The program is affordable and convenient. Training your staff in proper food-handling/service is extremely important in order to protect the liability of your business and the safety of your guests. Employee food safety training can be incorporated into your Tri-annual Responsible (Alcohol) Vendor meeting, thus saving time and valuable employee hours.