Food and Hospitality

chef chopping fooding

Restaurants, bars and other venues that serve food or alcohol can’t afford to have employees who don’t understand or can’t speak English effectively:

  • Food handling violations can be costly in terms of money and damaged reputation.
  • Alcohol must be served responsibly to avoid the huge inherent risks and liabilities.
  • Unsatisfied customers will not return and negatively talk to others about your business.

No establishment can afford to have cooks, wait staff or managers unknowingly impact the food and alcohol safety of the team, customers or property.

We also offer bilingual HAACP training for manufacturers, and bilingual SafeMark and Super SafeMark certifications.

Find out more – download the Language Directions
Food Safety & Handling brochure