– Why it Matters –
Untrained hands are the #1 food safety risk
Most foodborne illness outbreaks trace back to gaps in basic food handling. Structured training builds the habits that protect your customers, your staff, and your business.
- Time & temperature control
- Cross-contamination prevention
- Personal hygiene standards
- Allergen awareness
- Cleaning & sanitizing procedures
- Proper receiving & storage
- Pest management basics
- Local health code compliance
– Choose a Track –
Choose a Track
Food Handler Basics
A foundational course for front-line staff, hygiene, cross-contamination, and safe handling. Ends with a certification exam.
Manager Cohort
A guided cohort covering full ServSafe® Manager curriculum, with live coaching and practice exams. Leads to the ServSafe® Manager Certification.
Team & Facility Training
Custom on-site training for restaurants, schools, churches, and healthcare kitchens, Scheduled around your team's shifts.
Messages from our audience
"Chef Tammy turned a topic that usually feels dry and overwhelming into an engaging, practical learning experience. Her real world kitchen examples made the food safety concepts stick effortlessly."
Marcus L., Kitchen Manager
"The food safety training was top tier. Chef Acree breaks down strict health codes into clear, simple habits that our entire team could implement immediately. We scored a perfect mark on our next inspection!"
Elena R., Restaurant Owner
"Chef Tammy creates an encouraging, interactive environment where you actually feel comfortable asking questions. I walked out of her training not just prepared for certification, but genuinely confident in my day-to-day kitchen habits."
Jasmine T., Lead Line Cook