In the world of commercial catering, standards of food safety have been raised above national requirements.

These are guidelines and training programs created by American Institutes to ensure food safety at all stages of the process for products sold to consumer.

Because they ensure a higher level of knowledge of hygienic management procedures compared to national standards and are internationally recognized. This strengthens brand awareness and builds greater consumer trust.

Because it is the first Italian consulting company with “Proctor” instructors who deliver courses in Italian, both remotely and in classrooms, for Directors, Managers, and Operators. It offers an all-Italian interface with American support for operational procedures.

Il programma è sviluppato dalla National Restaurant Association per la Ristorazione, si compone di un Manuale di Procedure Aziendali e Formazione che trattano dalla progettazione degli ambienti di lavoro fino allo stoccaggio di materie prime e prodotti trasformati.

This is a new training method created by Instruis Publishing Company to support Retail and Restaurants. It includes three sections, one of which is dedicated to implementing a proactive food safety system.
An exam qualifies individuals as Prometrics Food Managers.

This training program, developed by Health Communication Inc. for Food & Beverage operators, is designed to enhance their skills in preventing alcohol poisoning, drunk driving, preventing damage to materials and people, and improving customer service and management.