I present food safety topics in a clear and easy to understand way. I have used ServSafe and HACCP guidelines in restaurants, production kitchens, and for high risk customers in hospitals and school food services. Food safety isn't a mystery when you know how food can become unsafe and what you can do to reduce risks to safe levels. 

 

I've earned a Masters degree in Hospitality Management from Cal Poly Pomona, am a Certified Executive Chef with the American Culinary Federation and a Certified Dietary Manager from the Association of Nutrition & Foodservice Professionals.  I feel confident I can help you keep food safe.

 

Sign up and get started in earning your ServSafe manager certificate today!