How many out here have to be certified by the National Restaurant Association??? I did my testing may 18th.... I just got back my score.. I PASSED with a 90%
Just curious how many out here do this, and what else are you certified in
years ago i took a food safety course. It wasn't required i just thought i would be a cool **** around the store with my certificate. I wasn't...i have never been asked to get certified, don't know of anyone who is. i think its a re4quirement for store managers, not employees who do the grunt work.
At my previous company we all had to take a 4 hour class. Managers had a few 8 hour classes and diploma's were posted. Funny thing is, the managers I knew were the worst violators of what we were taught.
Here in Ga. we are suppose to have 1 person in the store at all times that was safe serv certified. when a inspector came into a store he was to go to that person, ask questions and sign off on his answers
It cost 200.00 for each one to be certified and then they never used them.
to answer the other part of your question, I'm a certified journeyman meat cutter, also certified smart ass, BSer , ******* & pervert old man( wink )
Our store all managers and assistant managers in perishable dept must be certified. My certicate I got back in Oct is good for 3 yeras I think... Alot of info to cram in 4 days but you take away some good info and if you put at least 10percent into practice you are making your dept more food safe. I got 100% on my score, but I usually dont do well on test and I studyed and worried so much I was shocked!
