Vision

 

Food makers uphold the highest food safety standard intended to protect the most vulnerable by educating the practice of preventing and eliminating pathogens that proliferate in and on the food we raise, prepare or manufacture commercially or by hand, transport and receive, preserve or store for future use, or for the reselling and immediate consumption of any food, thereby improving the health and longevity of everyone that may consume the food regardless of risk status.

 

                  Mission

 

Raise, and perpetuate food safety awareness by encouraging food service establishment owners, chefs, managers and food handlers and others in positions that inadvertently affect the security of food to demonstrate the proper behaviors that have impact on food exposed to temperatures good for pathogen growth and by coaching other causes of food borne illness and by empowering them with their duties that protect food from contamination, and their responsibilities that promote and maintain a clean and sanitary environment safe for food production, manufacturing and service to patrons.

                     Goal

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Certify food service establishment owners, chefs, managers, their employees and others in positions that inadvertently affect the security of food, are in compliance with state food safety laws and local regulations and that they can demonstrate sufficient knowledge of the California Retail Food Code by successful completion of the American National Standards Institute ANSI accredited ServSafe® Food Protection Manager Certification, a global food protection manager certification program recognized in all 50 United States and world wide.