Food Safety is not just a class you take; it is what you must practice in your operation. Restaurants that understand this important priority look for ways to stay ahead of any situations, not coast along until a problem threatens to close their doors. FoodSafetyGuy is on a mission to bring the principles from the classroom to life in your kitchen. We tap into expert talent – like retired health inspectors, a dietician, a chef, a food scientist, a food service director – to find the right solutions for your specific business needs. Here is how we do it.
Food Safety Audits
A food safety audit is different than a health inspection. An audit targets the known critical violations from health inspections and blends in standards from your own specific operation. We help develop an audit just for you that drives the behaviors you need and teaches managers and staff at the same time. On-site coaching helps everyone understand why these procedures are important, not just that something is wrong.
Private Health Inspections
We perform inspections of your facility to help prepare you for your upcoming city/county/state inspection. Get out in front of it. Before long all health inspections will be posted online. They are already public information but they will become much easier to access. Make your corrections before they are posted, not after.
Pre-Purchase Health Inspections
A walk through of the property you would like to purchase with a qualified health inspector will help you understand the hidden costs of the purchase. Last year’s inspection report does not list out repairs that must be made in a change of license purchase. You should know what will be expected that the seller doesn’t want to fix.
We provide great value by actually teaching managers how to do a self-inspection of their own shift to be sure everything us up to code. We can handle all the training you could possibly need around food safety for all staff and management.
Health Department Liaison
We have decades of combined experience working as inspectors and as operators, so we can talk both sides of the table. We can help you understand what the inspector really wants and explain to them what you are trying to accomplish, and can suggest reasonable solutions to seemingly difficult issues.
Customer Illness Complaint Support
Receiving a complaint call from a customer who thinks you made them sick can be very unnerving. We help you put a communication process in place, but more importantly, we teach you how to be confident today that anyone who calls tomorrow did not get sick from you.
Companies with employee handbooks often use cut-and-paste documents, but restaurants are a little unique. HR documents don’t usually specialize in employee illness reporting, bandage and glove use, hand washing procedures and expectations, etc. We help you articulate clearly what employees must be able to do for you in these areas.
FoodSafetyGuy is taking on several operations per year into our Quality Assurance Department. This means that different food service operations have discovered the value in engaging us for support or solutions in the a la carte items listed above. By bundling into a package, you receive the perfect combination of:
- Operations assessments
- Routine audits specific to your kitchens
- Policy review and writing
- Self-inspection design and implementation
- Health department support and preparatory inspections
- ServSafe classes at discounted rates
- Consultative support whenever you need it
- Assistance with customer complaint
To learn more about how our Quality Assurance team can help you reach your food safety goals email email@example.com.
Training for Churches
We offer training for churches and other houses of worship that wish to meet the new State of Minnesota exemption rule. We work with several other instructors to provide this training all across the state. We will work with your availability and your scheduled events. Ask how hosting a session for your area can reduce your costs. Please contact us about the following:
Supervising Volunteer Food Workers Training
This 2.5 hour course covers the basic responsibilities of a person supervising a food event at a church. We cover: when you need licensing, your local health department contacts, how to validate your role as supervisor, food safety basics, and how to keep your diners and your congregation safe. Cost: $35 per person.
Food Safety Basics – for volunteer food workers
This 1.5 hour course is very interactive and fun. It covers the basics of sourcing food, hand washing, illness exclusion practices, and cross-contamination. This will help the supervisor by validating their leadership and making non-negotiables for volunteering very clear. Cost varies depending on travel, number of people, and type of event(s).
Train the Trainer – House of Worship Training Opportunities (HoW-TO)
Successful completion of this course will allow you to use our HoW-TO materials. You will receive training on the materials, the slide show, and the script. You will then be qualified to offer our courses to volunteer groups so they can meet the state requirement. Prerequisite: You must have passed a qualifying Food Protection Manager course to be able to teach volunteers.