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"Foodborne illness is a common, costly—yet preventable—public health problem. CDC estimates that 1 in 6 Americans get sick from contaminated foods or beverages each year, and 3,000 die. The U.S. Department of Agriculture (USDA) estimates that foodborne illnesses cost more than $15.6 billion each year." Center for Disease Control"

Sanitation and ServSafe Workshops consist of current trends in the world of sanitation as it relates to the food service industry in America.

Topics include;

  • Follow the Four Steps to Food Safety (Clean, Separate, Cook, Chill) 

Following four simple steps — Clean, Separate, Cook, and Chill — can help protect you and your establishment from food poisoning.

  • Germs and Illnesses of Food

Learn what causes food poisoning and who is more likely to get a food borne illness.

  • Preventing Food Poisoning

Learn how to protect your customer from Food Poisoning and what foods are most associated with Food Borne Illnesses.

  • Symptoms of Food Poisoning

The most common symptoms are tell tale signs of food borne illness.

  • Food Borne Outbreaks

Learn about food borne outbreaks and investigations into thoughts outbreaks.

  • Food Safety Challenges

Learn how food gets contaminated and about antibiotic resistance in germs in food.

  • Food Safety and the Center for Disease Control

Learn about the food safety modernization act and the role that the CDC plays in food safety.

And More


Philly Safe Food Certification, llc

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