Training to Uphold Food Safety Standards

Sanitation and Food Safety Training

FitCulinary will come to you! Inquire about classes for individuals or groups, as well as options for “best practices” staff training, tailored to the needs of your foodservice establishment.

ServSafe® Training and Testing

Alexa Bosshardt, MPS, RDN is an instructor and proctor for the National Restaurant Association’s ServSafe® Food Protection Manager Certification Program.

  • Statistics from the Center for Disease Control ( estimate 48 million people in the United States alone suffer some sort of foodborne illness per year. On an annual basis over 128.000 of those people are hospitalized and approximately 3,000 die.
  • Reported 7/15/19, TALLAHASSEE (CBSMiami/NSF) – “With the largest numbers of cases concentrated in Pasco, Pinellas and Volusia counties, Florida has had about 1,900 reported cases of Hepatitis A this year, according to new numbers from the Florida Department of Health.”
  • Reported 3/3/2010 Tampa Tribune - Foodborne illnesses cost the state of Florida about $10 billion annually in medical and other losses, including quality of life losses. In addition, a single foodborne illness can cost an individual restaurant thousands of dollars and possibly temporary or even permanent closure. A foodborne illness outbreak involving numerous guests can be potentially financially devastating.
  • Florida State Food Safety Code requires that foodservice establishments have at least one certified individual on premises at all times during operating hours. Shift responsible employees are referred to as persons in charge. Any person in charge must be certified. ServSafe® Food Protection Manager Certification must be renewed every five years.

ServSafe® training for all shift responsible managers can be completed in 8 hour or 16 hour classes. Training includes a certification exam at the end of each course.

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