Food Safety

Consider the following statistics published by the National Restaurant Association:

• On a typical day, sales for the restaurant industry reach $1.5 Billion.
• On the same typical day, 133 million people will eat at a food service establishment.
• The restaurant industry currently accounts for $0.48 of every food dollar.

With this volume there is an ever increasing number of opportunities for customers to contract food-borne illnesses. According to the Food & Drug Administration (FDA), "an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths are attributable to food-borne illness in the United States each year." Not only are people's lives at risk, it is estimated that a food-borne illness outbreak could cost the business thousands of dollars.

As a Certified Food Manager, you will have the knowledge required to minimize the risk of food-borne illnesses in your establishments, train your employees in safe handling practices, and ultimately, protect your customers from unsafe food. The PSCC Food Safety Certification for Managers course has been written to the FDA Food Code and includes everything you need to manage a clean and safe food establishment. Upon completion of this course, you will be prepared to take any of the Food Manager Certification Exams approved by the Conference for Food Protection.