Wondering if you need servsafe certification or wondering what the heck is servsafe? That’s what we’re dishing about today.
We’re talking about food safety today which is part of the professional pillar in the personal chef business academy’s course.
Of course being a food professional you need to know all about food safety. But do you have to be certified?
The answer is yes, but not for the reason you might think.
First lets talk about what servsafe even is.
Servsafe is a program that’s part of the national restaurant association. It’s where you go to get food handlers certification, manager certification, and alcohol certification.
If you’ve ever worked in decent restaurant you’ve already had one or more of the trainings.
The one you want is just food handler. You’re not a manager training employees and you’re not serving alcohol. Again we’re talking about regular personal chef services, not catering.
So the regular servsafe food handler certification covers
Basic Food Safety
Cross-Contamination & Allergens
Time and Temperature
Cleaning and Sanitation
And sure all this is useful info that you probably already have a basic understanding having not given yourself food poisoning repeatedly.
It’s all tied in with your state and every state I looked at is $15 so it’s not a huge investment of time or money.
So the reason that it’s important for you to do this training and put the seal on your marketing materials is to build a relationship with your potential clients.
When they see this they will know that they can trust you. That you care about their safety that you are careful and professional.
Do people think about this when they go to a restaurant? Not really.
But when they are hiring a personal chef it’s these little things that help your know, like, and trust factors and encourage prospective clients to take the next step with you.
That’s why this and other things that grow your know, like, and trust are such a big part of the marketing pillar in our personal chef training. It’s these things that make the difference between the amateur home cook and the successful professional personal chef who has adoring clients that love to pay them to cook.
The clients are out there and they’re hungry for what you’re cooking.
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