FoodSafe

I took the whole Foodsafe course twice. Once when I worked at an eatery and then a second time when I wanted to become a private commercial baker for the baker’s market. It is a pricey course, however, it is well instructed, most things are obvious and the class was structured well.

Just hope those mom and pop shops’ kitchen staff have this! That’s why when I check out a hole in the wall, I try to glance on the wall for their certificate, unless you Unilocalers have verified the place as yummy, then I’ll take my chances lol
Dropped in to get some info, nice knowledgeable lady. It’s a full 1-​day, $ 107 course with various locations across several suburbs, same day graduation after passing a multiple-​choice test, for Level 1. While we all know the importance of safely handling and storing food, just thought there are new things to keep updated about, especially with storing/​packaging and food airborne sicknesses. And I’m a stickler when it comes to dishwashing.
How did we survive back during university days, eating leftover pizza overnite on the kitchen counter or sofa lol…