Dairy bar training course level 1

PRICE: $450 for one person and $50 per additional person from the same commerce.
Free with any Taylor equipment purchase during the first year of purchase.
COURSE DURATION: 1 day

This course is designed for new or future dairy bar owners or anyone who wants to work in a dairy bar.
This is the traditional course which includes theory in the morning. We make a brief survey on hygiene and sanitation in a dairy bar, customer service and how to increase sales.
Regarding practice, people realize the most classic recipes: ice cream cone, sundae, parfait, supreme, banana split, etc.

HYGIENE AND SAFETY TRAINING AVAILABLE NOW!

Food handler training:
Price: 95.00$
The training lasts at least 6 hours. Promote the acquisition of good practices in handling food. Contribute to the reduction of cases of food poisoning.
Food handler training applies to an employee who performs daily food preparation in the establishment.
Food handlers training covers the following topics:
•Difference betweeb PHF (Potentially Hazardous Foods) and NPHF (Non-potentially hazardous foods);
•The microbiological, physical and chemical hazards related to hygiene and food safety;
•Food storage temperatures ;
•The general principles of hygiene applicable to anyone who is in contact with food or with the hardware or equipment which come into contact with food ;
•Cleaning procedures, sanitation and disinfection of material and equipment ;

Food establishment operators::
Price: 195.00$
The training lasts at least 12 hours. Promote the acquisition by managers of behaviours favouring the maintenance of a system of prevention and control to ensure the safety of food.
This training is intended for the person responsible for the control of hygiene and food safety or any other employee who has the responsibility of preparing or handling food and the control of hygiene and safety in the institution.
Food establishment operator training covers the following topics:
•The same topics as in the food handler training.
•Analysis and evaluation of risks;
•Risk management, including by the establishment of appropriate procedures;
•The legislation and regulations relating to hygiene and safety food;
•The development of training activities continues next to food hygiene and safety rules.