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Certifications

Small Operators Re-certification Class


Description
EXTREMELY IMPORTANT!
Validation Process

Step 1

Take picture to validate, you are who you say you are with your current certificate which has not expired.

Step 2

Final picture may be taken before taking your final exam after the course. (Don't panic everyone passes it!)

Once you pass the final exam you will be issued your official and approved certificate by Chef Marshie which is approved by the state of Wisconsin. It will have a special identifier on each certificate traceable to you.

Thank you for choosing M & M Business Solutions: Food Manager's Training Headquarters
Chef Marshie Morgan
Content
  • Validation
  • WI Introduction
  • Q: WI Introduction
  • How Foodborne Illnesses Occur
  • Q: How Foodborne Illnesses Occur
  • How Food Becomes Unsafe And TCS Food
  • Q: How Food Becomes Unsafe And TCS Food
  • Foodborne Illness Video Testimonials -- Bernadette/Kate Jacobs
  • Q: Foodborne Illness Video Testimonials -- Bernadette/Kate Jacobs
  • High Risk Populations
  • Q: High Risk Populations
  • WI 3 Forms of Contamination
  • Q: 3 Forms of Contamination
  • Article About CDC Report
  • Q: Article About CDC Report
  • WI Bacteria
  • Q: WI Bacteria
  • Jack & The Green E. coli Sprout Outbreak
  • Q: Jack & The Green E.coli Sprout Outbreak
  • FATTOM
  • Q: WI What Bacteria Need to Grow
  • Q: F.A.T. T.O.M.
  • Wisconsin Reportable Illnesses
  • Health Alert: Outbreak of bacterial illness Shigella in Shawano
  • Q: Health Alert
  • WI Virus Part 1
  • Q: WI Virus Part 1
  • WI Virus Part 2
  • Q: WI Virus Part 2
  • Salad eaten at Iowa Nebraska restaurants blamed for illness outbreak
  • Q: Salad blamed
  • WI Deliberate Contamination of Food
  • Q: WI Deliberate Contamination of Food
  • WI Deliberate Contamination of Food Sheriff Story
  • Q: Sheriff Story
  • By ASHLEY WELCH CBS NEWS June 30 Not Eat Raw Cookie Dough
  • Q: Cookie Dough
  • WI Responding to a Foodborne-Illness Outbreak
  • Q: WI Responding to a Foodborne-Illness Outbreak
  • Top 10 foodborne illness outbreaks 2016
  • Q: Top 10 Outbreaks 2016
  • These 8 Foods Cause Most Allergic Reactions
  • WI Food Allergens
  • Q: WI Food Allergens
  • Q: Food Allergens
  • Allergists Debunk 11 Food Allergy Myths
  • Q: Food Allergy Myths
  • How to Wash Your Hands
  • Q: How to Wash Your Hands
  • WI How to Wash Your Hands
  • Q: WI How to Wash Your Hands
  • When to Wash Your Hands
  • Q: When to Wash Your Hands
  • WI Hand Care and Glove Use
  • Q: Glove
  • WI Handling Staff Illnesses
  • Q: WI Handling Staff Illnesses
  • Foodborne Illness Outbreak At Buffet
  • ServSafe Video 4 Purchasing Receiving Storage
  • Q: Purchasing Receiving Storage
  • Chasing Outbreaks: How Safe Is Our Food? | Retro Report | The New York Times
  • ServSafe Video 5 Preparation Cooking Serving
  • Q: Preparation Cooking Serving
  • WI Label and Date
  • Q: WI Label and Date
  • WI Dates
  • Q: WI Dates
  • ServSafe Video 6 Facilities Cleaning Pest Management
  • Q: Facilities Cleaning Pest Mangement
  • WI Active Managerial Control
  • Q: WI Active Managerial Control
  • HACCP: From NASA to Butchers
  • Q: HACCP: From NASA to Butchers
  • WI HACCP
  • Q: WI HACCP
  • WI Final Thoughts
  • Q: WI Final Thoughts
  • Final Exam
  • WI how to find certificate
Completion rules
  • All units must be completed
  • Leads to a certificate with a duration: 59 months, 30 days
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