Orlando’s One Fat Frog Restaurant Equipment Is proud to announce Food Manager’s Classes & testing at our Orlando location. Relaxed and fun class (what more would you expect from the Frog?). These are great classes to attend if you’re in Orange, Seminole, Lake and Polk counties!
Mar 12, 28 or April 3. English & Spanish classes/ test or sole testing option for those who need to renew. 1 p.m. or 6 p.m. classes. Options for good old fashioned pencil and paper tests or online option. Call store to pre-register.
These times don’t work for you? Call the Frog, we can round up a special food manager’s class for you. Want a private session? We can also set up private group classes at a discount if you just want your team to come to the Frog. You can imagine how much fun a class will be at the Frog. Please, don’t wear your tie!
Classes will be taught by esteemed ACF member Chef Jeff Rotz. Would you like to purchase chef’s jackets and hats. He will also be fitting for professional chef wear & attire 407-480-3409.
These times don’t work for you? Call us we can round up a special class for you. Want a private session? We can also set up private group classes at a discount if you just want your team to come to the Frog. You can imagine how much fun a class will be at the Frog. Please, don’t wear your tie!
Classes will be taught by esteemed ACF member Chef Jeff Rotz. He will also be fitting for professional chef wear & attire
Chef Jeff Rotz (CEC, CCE, AAC), joined the U.S. Navy in 1971 where he quickly progressed through the Food Service department. Fast forward two decades and Chef Rotz was the Senior Instructor with the Navy Food Management Team. While in this position, he instructed students in a broad range of food service operations, including customer service, inventory control, sanitation, and food production.
Chef Rotz retired from the U.S. Navy in 1993 and within a few years became a well-respected culinary educator in FL. He became involved in various charitable and on-profit organizations in the culinary world and beyond, before founding Chefs Helping Chefs International (CHC).
CHC specializes in “food safety, education, and training” for all levels of experience in the hospitality industry. They believe that educating and raising awareness about food safety is essential to ensure the safety of patrons. Keeping a hospitality staff educated and aware is also vital for ensuring success in the industry. They help educate foodservice professionals in the ins-and-outs of safe food preparation and handling, including ServSafe safety training and certification.
ServSafe is a trusted food and beverage safety training and certification program administered by the National Restaurant Association. The program is open to managers, handlers, processors, retailers, manufacturers, and any other professional in the hospitality industry.
Topics covered in a ServSafe training and certification program include foodborne illnesses, specific foodborne pathogens and biological toxins, and food management systems.
The state of Florida requires all foodservice employees to be trained on standardized food handling and hygiene practices every three years. ServSafe programs are accepted as meeting the training requirements for you and your staff.
Florida law requires one certified manager per facility. When four or more employees are present at a location, there must be one certified manager per shift. These are the standard requirements for the state, but they may vary per local jurisdiction.