MONICA LOPEZ Food safety training

ServSafe Manager & Food Handler

Get your team certified in one day.

Classes taught across the Four States by a certified instructor. You leave with the certificate, not a study plan. Between 41°F and 135°F is where food goes wrong — the rest is knowing how to stay out of it.

Next class

Eastgate Business Center, Joplin MO · 6 seats left

Register — $129 Book on-site training
The temperature danger zone A thermometer scale from 0 to 220 degrees Fahrenheit. The range between 41 and 135 degrees is marked as the danger zone. Poultry is cooked to 165 degrees, hot food held above 135, cold food held below 41. 165°F Cook poultry to 135°F Hold hot above 41°F Hold cold below DANGER ZONE
The whole job, in one diagram.

Upcoming classes

Missouri, Kansas, Oklahoma, and Arkansas. Register online — seats are held when payment clears.

Certification is the paperwork. The habits are the point.

Consulting

Inspection prep, HACCP plans, and training your staff in your own kitchen — where the equipment and the corners they cut are the real ones.

  • Walk-through before your next health inspection
  • Written HACCP plans and temperature logs your team will actually keep
  • On-site training for a full shift, in English or Spanish
Start a conversation

Or call (417) 555-0142. Monica answers her own phone.

About Monica

Monica ran kitchens for eighteen years before she started teaching — line cook to executive chef to managing four locations, including two openings and one shutdown she inherited from somebody else. She teaches because the certification class she sat through in 2009 was four hours of a man reading slides aloud, and she walked out knowing it could be done better.

Certified ServSafe Instructor and Registered Proctor.