Griffith's food safety professional

06/23/2022

How would you like to take your servsafe class and exam in this beautiful classroom.

Email me for class information
[email protected]

05/13/2022

Servsafe class at Jay's sporting goods Ga***rd Michigan on June 23rd 2022.
Visit: servsafe.com
look for my information under find a class.
Or email me at
[email protected] for registration form

Thanks Cindy

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01/26/2022

Looking to schedule a servsafe class in May 2022 in Ga***rd Michigan.
Contact me at: [email protected]
9896191716 for more information. Day to be determined according to number of interested students.

Please Share this post with your food service friends

08/28/2021

Last servsafe Manager class I'm offering this year is October 21st. Share this information with all your food service friends.

06/18/2021

Accepting registration's for August ServSafe class and testing at university center in Ga***rd Michigan now. Email me at
[email protected] for more information

03/27/2021

https://www.facebook.com/NationalRestaurantAssociationServSafe/videos/800922310513994/

02/07/2021

Servsafe tips



Prevention is the key to avoid contact with viruses:

• Wash hands with soap and water or use an alcohol based hand sanitizer when water and soap is not available
• Avoid touching your eyes, nose, and mouth with unwashed hands
• Stay home if sick
• Cover nose and mouth when coughing and sneezing with a tissue, then immediately dispose of the tissue
• Clean and disinfect objects and surfaces that have been touched

01/31/2021

Servsafe tips

Monday

Pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses. This can happen:

* Equipment and utensils are not washed, rinsed, and sanitized between uses
* Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized
* Wiping cloths are not stored in a sanitizer solution between uses
* Sanitizer solutions are not at required levels

01/16/2021

Servsafe tips

According to the FDA, there are over 40 kinds of bacteria, viruses, parasites, and molds that can occur and cause foodborne illness. The "Big Six" are:

Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella
Shiga toxin-producing Escherichia coli (STEC)
Hepatitis A
Norovirus

01/16/2021

I have several servsafe classes scheduled for 2021, hopefully our Michigan restaurants and other food establishments have needs for cooks, manager's certified.
Contact me at my email: [email protected]

Or look for class schedule on
servsafe.com. (Cindy Griffith)

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12/02/2020

Reminders all your Thanksgiving leftovers must be tossed out or eaten by the end of today. 7 day rule for servsafe/ food safety

11/19/2020

Servsafe classes will resume in April 2021, more details to come.