Request a Training Date:

Minimum of 10 registered attendees: mark@restaurantinstitute.com.

Level One Food Safety Training (Person in Charge)

Build a strong food safety culture from the ground up. This training is designed for hourly team members and can be customized to align with your organization’s policies and procedures.

Based on the ServSafe® Food Handler curriculum, participants learn essential food safety practices that help prevent foodborne illness and maintain regulatory compliance.

Topics include:

·         Personal hygiene and handwashing

·         Time and temperature control

·         Preventing cross-contamination

·         Cleaning and sanitizing

·         Safe food handling practices

Format: In-person training
Group Size: 5–200 participants
Duration: Approximately 3 hours

Level Two Food Protection Manager Certification

This comprehensive, one-day course prepares managers and supervisors to take the ServSafe® Food Protection Manager Examination.

The curriculum meets the requirements of Appendix B to Rule 3701-21-25 of the Ohio Administrative Code and covers:

·         Microbiology and foodborne illness

·         Personal hygiene and handwashing

·         Approved food sources and receiving procedures

·         Cleaning and sanitizing equipment and utensils

·         Facility design and maintenance

·         Active managerial control

·         Safe cooking, cooling, reheating, thawing, and holding practices

·         Prevention of cross-contamination

To maximize relevance, operational documents, logs, and procedures can be incorporated into the training.

Format: In-person training and examination
Group Size: 8–40 participants
Duration: Full day

Successful participants earn certification recognized by both the State of Ohio and ServSafe®.

Third-Party Food Safety Inspections

Gain an objective assessment of your operation before the health department arrives.

This on-site inspection mirrors the process used by local regulatory authorities and evaluates both compliance and the practical application of food safety principles.

Following the inspection, management receives:

·         A detailed written report

·         Photographic documentation

·         Corrective action recommendations

·         Due dates for follow-up items

·         Recognition of operational strengths and best practices

These inspections help identify potential risks, improve compliance, and support continuous improvement efforts.

HACCP Plans and Food Safety Programs

Develop operation-specific food safety systems that support safe food production and regulatory compliance.

Services include the creation and implementation of:

·         HACCP plans

·         Food safety plans

·         Standard operating procedures (SOPs)

·         Product flow diagrams

·         Monitoring and verification logs

·         Employee training materials

Plans are customized to your facility, equipment, products, and processes. Existing policies and procedures can be reviewed and updated to reflect current food code requirements and industry best practices.