Food Service Operations
Food Service Employee Training
More than half of the food Americans consume is prepared by people other than themselves.
As public food service establishments, Florida law requires that operations provide ongoing training to employees on factors that contribute to foodborne illness. Food service employees must be properly trained in the SafeStaff ® Employee Foodhandler Program*, and food service managers be certified as Florida Food Protection Managers (FL Statues 509.039 and 509.049).
BNA maintains a Certified Professional Food Manager® on staff to train your employees according to the SafeStaff ® Employee Foodhandler Program in your facility. This 1 ½ hour class includes an employee workbook, test and certificate of successful completion valid for 3 years from issue.
Sanitation & Safety Audits
BNA provides general safety and sanitation audits to help identify possible areas for improvement prior to inspections. This periodic service keeps staff alert and provides continuity during employee turnover.
* SafeStaff ® and Certified Professional Food Manager ® are registered trademarks of the National Restaurant Association http://www.restaurant.org/.