Peter Good Seminars

"Peter's passion for food safety is compelling and his presentation skills are 'world class'." - Tim Tassopoulos, Senior Vice President, Chick-Fil-A, Inc.

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Food Safety Training/Certification (course topics)
Food safety training and certification is designed for all individuals who need food safety training, certification and/or recertification for supervising a foodservice operation, or Continuing Education credits. This typically includes managers, supervisors, dieticians, chefs, cooks, food handlers, and trainers.

Participants will learn:

The causes of foodborne illnesses and how to minimize the risk

The principles of food safety

How to establish systems for safe receiving, storing, preparing, cooking, holding, serving, cooling, and reheating

How to build cleaning, sanitizing and pest control systems

Benefits:

Serve safe food with confidence

Minimize or eliminate food contaminants

Reduce exposure to legal liability

Meet state and local health department requirements and improve inspection scores

Proactively address food safety while improving employee morale!

Our instructors are certified to administer both the National Restaurant Association Educational Foundation's ServSafe® and the Chartered Institute for Environmental Health's National Registry food safety courses and exams. This course can be customized for hourly employees.

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Train the Trainer (course topics)
If you've attended our Food Safety Certification course (see above) in the past six months, you're eligible for "Train the Trainer". This interactive seminar is designed for those who have already been certified with a score of at least 90% and are now ready to train others. Walk away with top-quality tools and ideas for training your own staff and developing relationships within your organization.

Participants will learn:

How to make food safety lessons fun and balanced with the importance of the issue

How to identify the most important safety principles in the book and how to reinforce them in teaching

Teaching techniques to maximize involvement and interactive learning

How to speak clearly and concisely

Effective use of audiovisuals

How to develop customized lesson plans and agendas

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HACCP Workshop (course topics)
HACCP is a proven, scientifically-based system developed by NASA and the Pillsbury Corporation to assure the safe production and handling of food. This workshop is designed for anyone responsible for developing and implementing HACCP plans in foodservice and will assist you in developing customized food safety systems.

Participants will learn:

The history of HACCP

The seven principles of HACCP

To assess physical, chemical and biological hazards in their operations

To distinguish between critical and non-critical control points

To apply the HACCP principles in their own foodservice operations

Benefits:

Minimize opportunities for foodborne illness outbreaks

Ensure proper procedures through monitoring and recordkeeping

Create an environment where food handling is consistently safe

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