STATE REQUIREMENT
Effective 1/1/2010 at least one person in charge in a Risk 3 or Risk 4 establishment shall be a certified food protection manager who has shown proficiency of required information through obtaining a food safety certificate by passing a food safety certification examination administered by an accredited certifying program recognized by the Conference for Food Protection. For multiple permitted establishments within one physical structure and under the same operation ownership, such as multiple departments within one retail grocery store, the permit holder or their designee may be any one person with supervisory authority over any department.

Monday – Saturday Class is held from 9am-6pm with a 45 minute lunch break. Sunday Class is held from 11am – 8pm with a 45 minute dinner break. After class the proctored test will be given. Class is 8 hours plus 1 ½ hours for test.

STATE REQUIREMENT
Effective 1/1/2010 at least one person in charge in a Risk 3 or Risk 4 establishment shall be a certified food protection manager who has shown proficiency of required information through obtaining a food safety certificate by passing a food safety certification examination administered by an accredited certifying program recognized by the Conference for Food Protection. For multiple permitted establishments within one physical structure and under the same operation ownership, such as multiple departments within one retail grocery store, the permit holder or their designee may be any one person with supervisory authority over any department.

Monday – Saturday Class is held from 9am-6pm with a 45 minute lunch break. Sunday Class is held from 11am – 8pm with a 45 minute dinner break. After class the proctored test will be given. Class is 8 hours plus 1 ½ hours for test.

ServSafe® delivers high-quality training options for every manager. From the classroom to online,and in a variety of languages, this is your food safety training and certification solution.

The ServSafe Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe Food Protection Manager Certifications have been awarded.

See the advantages for yourself with an overview of ServSafe Fifth Edition. You’ll discover this is the food safety training program that truly is “workforce ready.”

Class Schedule:

Birmingham, Alabama

February 8th & 9th (Monday/Tuesday) – Two Day 4 hour evening classes. 6-10pm

February 13th (Saturday) – One Day 8 Hour Class – 9am-6pm

February 14th (Sunday) – One Day 8 Hour Class – 12pm-8pm

Tuscaloosa, Alabama

February 15th & 16th (Monday/Tuesday) – Two Day 4 hour evening classes. 6-10pm

Atlanta, Ga

February 20th (Saturday) – One Day 8 hour class 9am-6pm

February 21st (Sunday) – One Day 8 hour class 12pm-8pm

February 22nd & 23rd (Monday/Tuesday) – Two Day 4 hour evening classes. 6-10pm

All classes are subject to 10 person minimum. If less than 10 people you will be schedule for the next class in your area. You must register 10 days prior to the date of the class. Sign up for the class in our online store.

It   started with chefs helping  other chefs find jobs.  It was a community of chefs and cooks, looking out for each other.   Not much as changed.  We still look out for our people,  and connect   them with kitchens who are looking for quality personnel.

It was never about the money, so we never charged high fees.   Sometimes we took free meals in return for fees.

Today we keep our fees low so our hotels, restaurants and food service clients can keep their  costs  low.      For only $800 they can hire a chef, restaurant manager or other hospitality professionals from 1000’s nationwide,  or  worldwide if needed.  They can even pay in four weekly installments. And they deal with real people, not an anonymous website.  With Regional Directors in every state, there is always someone they can talk to about their hiring needs.

SERVICES  AVAILABLE

Chefs , Restaurant Managers, and Other Hospitality Professionals: Choose from thousands nationwide, or  worldwide and pay only $800 when hired, or pay in four weekly installments.

Permanent  Placement: Pay a one time fee of $800, and you can even pay in four weekly installments.

Part Time Personnel: We can provide most kitchen personnel on a part time basis, including seasonal hiring and vacation replacements.  Health Care coverage also available.

Contract  Staffing: Let us do your payroll, including workers compensation, and all standard deductions with one weekly payment. Health Care coverage also available.

Brad Peters; CFBE, FMP – Regional Director

www.ChefsRegistry.com – World Wide Web     bpeters@ChefsRegistry.com – Email

205.9.CHEF(2433).99 – Alabama Office     404.507.2418 – Georgia Office