Vision

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Food makers uphold the highest food safety standards 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, preserve, or store for future use, or for the reselling and immediate consumption, thereby improving the health and longevity of everyone that may consume the food regardless of risk status.

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Mission

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Elevate, 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 an impact on food exposed to temperatures good for pathogen growth and by coaching other causes of foodborne 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.

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Goal

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