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FOOD WORKERS ADVANCE USING THE FOOD HYGIENE CERTIFICATE GUIDE WEBSITE
FOOD WORKERS ADVANCE USING THE FOOD HYGIENE CERTIFICATE GUIDE WEBSITE
The Food Safety Modernization Act is bringing food hygiene and safety to the attention of the American public for the first time in years.
Santa Monica,
CA,
United States of America
(prbd.net)
08/12/2010
The Food Safety Modernization Act is bringing food hygiene and safety to the attention of the American public for the first time in years. Recent food recalls and disturbing hospitalization figures from the World Health Organization clearly show that foodborne diseases are more than just upset stomachs, and contamination is a real and present danger in the kitchen. Because of this, obtaining a food hygiene certificate is now more than ever a priority assignment for those working in the food industry.
The Food Hygiene Certificate Guide website is not just about clean hands in the kitchen. This Internet presence educates the visitor about the guidelines established by the World Health Organization (WHO) and what the US Food and Drug Administration (USFDA) considers to be the best practices in an industry constantly threatened by contamination and foodborne diseases. News about the latest developments in legislation can also be accessed there.
The need for food hygiene training is becoming increasingly important with the possibility of new laws being passed, and the best thing about that is certification doesn’t require years of study or large student loans to pay tuition. Highly reputable training programs are highlighted on The Food Hygiene Certificate Guide website as well as links to accredited training programs that focus on hazard analysis &critical control points (HACCP), and other topics critical to the competent implementation of food safety practices. A visitor can also be connected to training offered by colleges and other institutions of higher learning ranging from basic seminars to doctoral programs in food safety. Although this site is geared towards the food industry professional, the amateur chef is not ignored. Several links are of a general educational variety and can be used to acquaint anyone on useful food safety that can be used in the home kitchen or pantry.
The food industry is notorious for flexible and ever changing work schedules. Food workers are not always able to attend seminars or traditional classroom sessions. There is a call for training that takes into consideration less than traditional work hours and this information rich web portal helps fill that need. The web site has links to high quality online training, Internet locations where a food worker can take certification courses during free time, and a number of links can direct an employer to those sites that allow a company to tailor a food safety course specifically for its needs. Books, videotapes, practice examinations and other learning mediums can quickly be accessed by starting with the Food Hygiene Certificate Guide site.
This web site is designed to be a service for an industry. The underlying goal of The Food Hygiene Certificate Guide site is to be a reliable resource for anyone wanting to improve skill, knowledge and familiarity with what is now best practice and will soon be common practice in the food service industry. The immediate benefit is to drastically reduce the amount of time a person needs to find the training and the learning materials required to become more knowledgeable in food hygiene. Whether it is restaurant, catering, food processing, or production the food industry is growing dynamically and whoever has expertise in food safety is someone worth hiring or promoting. The Food Hygiene Certificate Guide site is here to help make that happen for an ambitious food worker.
Contuct :
Author: Dennis williams
Website: http://www.foodhygienecertificateguide.com
Email: support@foodhygienecertificateguide.com
Address: PO Box 492, Santa Monica CA, 90405
Phone: 310-721-0405
Fax: 310-721-0105
About
The Food Hygiene Certificate Guide website is not just about clean hands in the kitchen.
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