For Food Business Owners & Operators

If you’re already running a food business or starting your own food business—whether it’s a restaurant, food truck, or catering service—this workshop is for you.

This intermediate-level session builds on basic knowledge and helps you apply real-world food safety practices that protect your team, your customers, and your business.

You’ll gain practical tools, clear strategies, and a deeper understanding of how to manage food safety effectively and confidently.

Date: June 3, 2025
Location: NVC Memorial Hall
Time: 6:00-7:30

What You’ll Learn:
Proven best practices for everyday operations

How to train your staff and crew to follow food safety protocols

Creating accountability systems in your team

How to design a menu with safety in mind

Proper cooler setup according to local health codes

Clear hand-washing rules everyone must follow

Safe handling and preparation of raw ingredients

How to lead by example as a business owner

What to say and show to your team to build a safety culture

Understanding hygiene rating sheets and their impact

Plus:
Stories and real examples from the speaker’s experience

A chance to ask questions and discuss real-life scenarios

Who Should Attend:
Anyone in Food business

Restaurant and food truck operators

Kitchen managers and team leaders

Anyone ready to step up their food safety practices

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Let’s make food safety part of your business culture—not just a checklist.
We’re excited to support you on your next step toward excellence in food service.