Why SafeServ?

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Why Us?

At ServFoodSafely we have two goals:

First is to offer a training environment that will be conducive to our students learning the ServSafe

material and successfully getting their ServSafe Food Protection Managers Certification. We believe that

our instructor’s many years in the food service industry enables him to relate to and engage participants

in a way that other companies cannot offer. With more than 40 years in the food service business,

starting with 28 years in restaurant operations, then 18 years in food service sales and distribution as

well as 5 years as a manufacturer’s representative offers him a unique and comprehensive perspective

in teaching the ServSafe Food Safety Managers course. We truly fell that this perspective allows

him to relate to the students no matter what their level of experience is, as well as how to apply the

information to their daily activities.

Our second goal, and we think just as important as your successfully achieving your ServSafe

certification, is for all of our students to understand why all information and content of the course is

so important. It is vital to know the effect that a food borne illness can have on an individual who has

become ill, as well as the devastating consequences that a food borne illness outbreak can have on a

food service establishment. The CDC estimates that each year roughly 1 in 6 Americans (or 48 million

people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Yes, 3000 people will

die each year. As you can see a food borne illness is far more than just an upset stomach for a few days.

So we at ServFoodSafely feel that it is imperative that our students understand that their customers are

truly entrusting their lives to them when they choose to dine with in their restaurants.