All students will be required to fill out a health questionnaire when they arrive at the class. Masks will be required at this time and you must bring a pencil to take the test and any note taking materials. Books will be provided for the duration of the class. Students will not be allowed to mark the books or take them home. On the day of the class, if you do not feel well or are running any fever, please do not attend. Additionally, students will be required to provide a personal e-mail address to download their scores and certificates.
I have found a new location to hold the classes in the Joplin area. The classes will now be held at DownStream Casino and Resort, the first Monday of each month starting at 9 AM. You can sign up for the class on the Class Sign Up page. When attending these classes, students will need to enter through the Hotel Entrance.
Over the next several months, more ServSafe classes will be scheduled and at different locations. Be sure to check the website for class times and locations.
If you are in Springfield, Joplin, or Branson and you have 10 or more people, and a place to hold the class, call me at 417-350-2155 and I will work with you to set up a private class for your organization.
Tom Food Safe is now using the 7th Edition ServSafe Book which is the most up-to-date information available.
Welcome to Tom Food Safe LLC, the recommended ServSafe® Managers Certification instructor for the Southwest Missouri region by the Missouri Restaurant Association. Tom Food Safe has over 2o years of experience in the restaurant industry and recognizes the potential problems that can arise from preparing unsafe food. Make sure to protect yourself, and your customers, by signing up for a Tom Food Safe ServSafe® Manager class today.
Why should you choose Tom Food Safe?
Tom McCord, owner and instructor, has been teaching ServSafe® Manager Certification Training since 2002. Prior to teaching ServSafe®, Tom spent 21 years in the Air Force, retiring as the Non-commissioned Officer in Charge of Disaster Preparedness. After retiring from the Air Force, he was a manager at Piccadilly for six years. Following his time at Piccadilly, Tom worked for the food distributor Springfield Grocer Company for 15 years as their Chemical and Beverage Specialist, and as their ServSafe® instructor.
Using real world examples from multiple perspectives of the food industry, Tom Food Safe not only teaches your employees the “what” but also the “why” of food safety. They then can use and apply this knowledge to ensure that the food that leaves your kitchen is as safe as possible.
With ever increasing costs in the food industry, Tom Food Safe recognizes that you need to find ways to save money. He also understands the position that managers are in regarding food safety and its impact on their business, not the least of which is food cost and how safety can impact it. Tom Food Safe offers very competitive pricing for ServSafe® training. If you would like to learn more about this food safety training you can contact Tom at (417)350-2155 or at email@example.com. Tom Food Safe also uses a one-day class as opposed to a multi-day class. This means that your people will be trained, tested, and ready to apply what they learned the next day.
Tom Food Safe provides ServSafe® training classes across a 4 state area. If you are interested in learning more about when these classes are held, you can find the schedule of classes here. If you need to sign up for a ServSafe® class, you can sign up for a class here. If you would like more information on a ServSafe® food safety class from Tom Food Safe, you can call him at (417)350-2155, or e-mail him at firstname.lastname@example.org
In addition to the regularly scheduled classes, Tom Food Safe can also provide a private ServSafe® class for your organization. If you would be interested in a private ServSafe® class for your organization, please call or e-mail Tom Food Safe for more details.
Is your organization prepared for the new food code?
The Missouri Food Code has been updated to the 2009 FDA model food code with the 2011 Supplement. How does this impact you organization? The new food code states that “the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this code.” ServSafe training will meet these requirements. Make sure that your organization is ready for these new challenges by signing up for a ServSafe class today. If you want to know more about what your organization needs to do to stay compliant with the Missouri Food Code, then please read Chapter 2, specifically the definition of knowledge section. Many of the concepts that are required by the food code are covered by the ServSafe Manager Certification course.
Please be aware of what is required by your local health code. Some counties specifically require that you shall have someone on staff who is certified in food safety training. Make sure to check with your local health department.
With competitive pricing, convenient scheduling and a time-saving, one-day format, Tom Food Safe is ready to work with you. For more information call Tom at (417)350-2155 or e-mail him at email@example.com