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pumpkin parfait
SERVSAFE CERTIFIED FOOD MANAGER PROTECTION CLASS

Presented By

Hampton Roads Food Safety Company and the Virginia Peninsula Foodbank

2-Day Saturday Class


DATES FOR THE SERVSAFE CERTIFIED FOOD MANAGER CLASS  

Class Dates 

Registration Deadlines 

January 18th and 25th

January 14th

February 22nd and 29th February 18th
March 21st and 28th  March 17th
April 18th and 25th April 14th
May 9th and 16th  May 5th
June 11th and 27th June 16th
July 11th and 18th July 7th
August 1st and 8th July 28th
September 12th and 19th September 8th
October 10th and 17th October 6th
November 7th and 14th November 3rd

*Dates may be subject to change. Classes are held based on the number of participants.

 Click Here To Register Now

All classes will be held the Virginia Peninsula Foodbank ( Address Below )

To register for our food safety programs and/or classes, download the form and mail it in, or scanCook 2and attach to an email.

If you have any questions about our Programs or need to request additional information about Hampton Roads Food Safety, please Contact Us.

Locations:

Virginia Penninsula Food Bank
2401 Aluminum Ave.
Hampton, Va. 23661

   

ServSafe Certified Food Protection Manager Class
( 2 Day Class )

Click here for a list of dates and times

 

   

The Business of Food Class

   

HACCP Certification Class

   

 

   

 

Hampton Roads Food Safety Company is operated by Mrs. Rosalyn G Taylor. She is a Food Safety Educator and Consultant. Mrs. Taylor served as a Food Safety Specialist for the Virginia Department of Agriculture and Consumers Services and performed contract work for the Food and Drug Administration. She has worked over 25 years in the food industry with regulatory agencies and food service organizations. Mrs. Taylor has taught the ServSafe course at Johnson and Wales University in Norfolk, Virginia.
She has participated on the ServSafe Professional Examination Writing Committee. Mrs. Taylor was honored with the 2014 Education and Training Award presented by the Virginia Peninsula Foodbank. Her qualifications include a Bachelor of Science degree in Biology from Virginia State University and a Master of Science degree in Environmental Health from East Tennessee State University.

 

Additional credentials:

  • ServSafe Certified Professional Food Manager Instructor and Proctor
  • National Restaurant Association Culinary Instructor
  • Member of the Virginia Peninsula  Foodbank Nutrition Programs Advisory Council
  • Registered Instructor for the National Sanitation Foundation (NSF Experior)
  • Registered Instructor for the National Environmental Health Association
  • Member of the Central Atlantic States Association of Food and Drug officials
  • Member of the National Environmental Health Association

RosalynTaylor2Rosalyn Taylor

Food Safety Educator & Consultant

 
 

Mrs. LaTonya Ward, Culinary Arts and ServSafe Instructor and Proctor has over 17 years of successful teaching experience. She earned her Bachelor of Arts Degree in Restaurant Management from Radford University and has extensive knowledge of the food industry and practices such as hiring, training, and directing restaurant staff members, creating personnel policies, monitoring costs and maintaining accurate inventories. She has supervised advertising programs and worked with staff to develop new marketing techniques.   Mrs. Ward has over ten years of successful restaurant management experience and has served in management positions at Boston Market, Denny’s Incorporated, and Marriott Corporation.

Mrs. Ward is a dynamic results –oriented problem solver. She offers highly refined leadership skills, management, marketing expertise, and a commitment to accuracy and effectiveness to create progressive, quality –driven establishments.   She has earned the prestigious title, Master Certified Food Executive (MCFE). Other accomplishments include:

  • ServSafe Certified Professional Food Manager Instructor and Proctor
  • Certified HACCP Manager
  • Member of the American Dietetics and Restaurant Management Association
  • Awarded Highest Controllable Profit in Region with more than 40 stores with Denny’s Incorporated
  • Awarded lowest Employee Turnover averaging only four turnovers per quarter at Denny’s Incorporated
  • National Restaurant Association Culinary Instructor

mrsLaTonya Ward

Culinary Instructor

   
Hampton Roads Food Safety Company is fortunate to have secured the services of Mr. Taylor as our Director of Business Education. He has over twenty-five years of extensive business experiences and ongoing education that makes him qualified for this position. He is dedicated to the overall success of our clients' businesses. Emphasis on development and proper implementation of business acumen will complement food safety training. Mr. Taylor earned his Master of Business Administration (MBA), from Averett University and has experiences and education in inventory control, operations, leadership, accounting, human resource management, policy development, marketing and legal / regulatory compliance. He ensures that current technologies are considered for the implementation of best business practices.

The business module presented by Hampton Roads Food Safety Company is “The Business of Food.” Satisfactory completion of this training will result in a certificate of completion from Hampton Roads Food Safety Company.

Wade Taylor, MBA

Director of Business Education
   
Hampton Roads Food Safety Company identifies and understands trends in the food industry. We review sales and financial performance and assess future strategies. We analyze what customers are buying and help businesses make smart choices to gain a competitive edge. We gather and review data and conduct surveys to produce customized reports for individual clients which include recommendations on marketing or product strategy based on our findings.

analyst

Danielle Gaither

Food Industry Research Analyst

 

 

consultation

Hampton Roads Food Safety Company has partnered with the Virginia Peninsula Foodbank in offering the ServSafe Food Protection Manager Certification Class. This training is offered to the Foodbank staff, students enrolled in the Culinary Training Program, and member agencies and their clients. Hampton Roads Food Safety Company assists in revising and maintaining a HACCP Plan for the Culinary Training Program.

The Virginia Peninsula Foodbank strives to support member agencies in providing food in a manner that maintains safe handling and integrity from the donor to distribution, and to the tables of those they assist. Hampton Roads Food Safety Co. and the Virginia Peninsula Foodbank will continue to provide excellent service and dedication throughout the community. Learn more and donate to the Foodbank.

The Partnership for Food Safety Education and the Fight Bac Campaign provide consumers with the most up to date education on safe food handling practices. Hampton Roads Food Safety Company is proud to partner with an agency whose focus is educating consumers. The Partnership For Food Safety Education works with Hampton Roads Food Safety Company to provide tools we can use to educate consumers concerning food safety.

Hampton Roads Food Safety Co. (HRFS) provides customized food safety solutions in an ever growing food industry. With HRFS, you are not just obtaining the services of a company, you are gaining the support of a reliable and concerned professional. With increased awareness of food contamination, outbreaks, and recalls, businesses are searching for ways to implement food safety plans. We can assist in meeting your needs in the following ways:

  • Conduct food safety audits
  • Provide liaison services with your local health department
  • Design, implement, and maintain a HACCP system
  • Provide food service inspections
  • Initial and on going employee safety training
  • Complaint investigation