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Food Safety Institute is an educational institution, which has
been providing food-borne disease prevention training and
certification since 1989. Our team of 20 health professionals is
dedicated to preventing the estimated 9,000 needless deaths (FDA Food Code preface, 1999)
caused by food-borne diseases each year. Our staff includes
Physicians, Food Scientists,
Registered/Licensed Dietitians (RD/LD), Health Officers
(RS, REHS, CFSP, and CHO), Nurses, adult education professionals
(MA, MEd), Executive Chefs, and customer service professionals.
AFSI also endeavors to prepare the food service owner and/or managers to fulfill their
obligation to train their food service employees. A primary
learning objective of every AFSI class is to help food service
owners/managers become good "story tellers" and advise
their employees how important key food safety practices really
are. People must understand "why" as
well as "what."
There have been
extensive changes in the United States food supply during the
past generation. "Factory farming" has replaced many
family farms. AFSI supports the many industry and government
agencies, which are working to reduce the pathogens (bad
germs) out of our food. The key food safety practices of
good personal hygiene, time & temperature control, preventing
cross-contamination, cooking or consuming them within 7 days,
"when in doubt, throw it out" and purchasing foods
from safe sources must be practiced at all times.
The sad truth is, that failure to maintain critical food safety
practices at home or at food service establishments still claim
the lives of too many children, seniors, unborn children and the
immuno-compromised. The good news is that foodborne illness declines as food safety education increases.
the areas of this website. If you are a consumer, simply click
on "Home Food Safety" and print out the 10 food safety
rules with our complements. If you are an industry professional,
we invite you to consider attending one of our certification
courses (see course schedules).
If you are considering taking any food safety-training course,
we recommend that you find out the following information.
Unfortunately, some states still do not have instructor
1. What is the instructor’s background?
Do they have a NSF (National Sanitation Foundation) or NEHA
(National Environmental Health Association) credential?
instructors are NEHA and/or NSF certified. Do you want to take a
food safety class from someone who teaches accounting most of
2. How long has the company been in
business? Can they supply references? Are they licensed or
approved by the health department?
that AFSI is licensed and/or approved in every jurisdiction
where it holds classes. The only US health jurisdiction that we
know of that does not currently accept AFSI training with the
CFP exam is New York City, which requires that managers
can only qualify by passing their exam.
AFSI is proud to serve as trainers for many of the nations
finest establishments and public health agencies (see references):
The State of Delaware Department of Health
The Massachusetts Health Officers Association
The State of Louisiana Department of Health and Hospitals
The State of Mississippi Department of Health
The County of Fresno, CA Department of Health
The County of Sacramento, CA Department of Health
The first licensed food safety provider # 001, by the County of
Los Angeles, CA
3. Does the training provider have
business liability and malpractice insurance?
business liability insurance through State Farm and
malpractice insurance through the Healthcare Providers Service
We hope that the information on this website will help you enjoy
More about the people of AFSI