Training your crew will actually remember
People are more likely to follow food safety practices when they understand the reason behind them.
$450 per session for up to 12 staff, in your kitchen, scheduled around your service hours.
In your kitchen, on your equipment, in plain language
I don't rent a conference room and read slides. I train your crew where they actually work, in short sessions built around what SNHD actually cites.
Food safety shouldn't be about telling an employee something is wrong. It's about helping them understand why it matters, how to correct it, and how to prevent it from happening again.
Every session teaches the why before the what, because a rule your cook understands is a rule your cook follows at 7pm on a Friday when nobody is watching. The topics come straight from what inspectors cite most in Clark County kitchens:
- Handwashing, when and how. The moments that require it, why gloves aren't a substitute, and why the handsink has to stay clear.
- Cold holding at 41°F. Bacteria multiply fastest between 41°F and 135°F. In SNHD's 2021 risk factor study, 65.7% of restaurants were out of compliance on cold holding, making it the most common finding in the county. One habit, every shift: check your cold table before the rush.
- Cooling. Why big batches can't just go in the walk-in, and the simple methods that get food through the danger zone fast.
- Cross-contamination. Raw storage order, cutting boards, wiping cloths, and the handful of habits that keep raw chicken's problems away from your salads.
- Date marking. What needs a date, when the clock starts, and how to make labeling a ten-second habit instead of a chore.
- Personal hygiene. Hair restraints, jewelry, drinks on the line, and working while sick, explained with reasons instead of scolding.
The CFPM rule most kitchens are still catching up on
Since May 2023, SNHD requires a Certified Food Protection Manager on site during all hours of operation for risk category 2–4 establishments. That covers most restaurants, and it means most restaurants need more than one certified person: someone has to hold the certificate on the morning prep shift, the closing shift, and every day the owner takes off.
Here's how far the valley has to go: in SNHD's 2021 study, only 56% of restaurants employed even one CFPM. If your kitchen is thin on certified people, you are in the majority, and it's fixable.
I offer CFPM exam prep and coaching, including the SNHD local-regulations material that trips up people who studied only the national content. The certificate itself comes from an accredited exam provider; what I provide is the preparation, so the people you're counting on pass the first time and actually understand what they studied.
Food handler cards, briefly
Every food handler in your restaurant needs a card issued by SNHD. It costs $25 and the test is taken in person at an SNHD location. Online food handler cards from third-party Nevada providers are not accepted in Clark County, so don't let a new hire waste money on one.
If your staff could use help getting ready, I run employer-paid prep sessions before they test, with bilingual support so nobody fails a food safety test over an English vocabulary word.
Format and price
Published here, like every price I charge. The full list is on the pricing page.
| Training | What's included | Price |
|---|---|---|
| On-site training session | Up to 12 staff, in your kitchen, scheduled around service. Topics tailored to your menu and your last inspection report. Roughly $37–$45 per person. | $450 / session |
| CFPM exam prep add-on | Coaching for the Certified Food Protection Manager exam, including SNHD local regulations. | +$150 / person |
Spanish-language materials are available, and SNHD offers its own exams in Spanish as well. Sessions are taught in English with bilingual support for questions.
Questions owners ask about training
Do you train during service?
No. We schedule around your service hours: before open, after close, or during your slow window. The session happens in your kitchen, on your equipment, so nothing your crew learns has to be translated from a classroom to your line.
Is this the official food handler card or CFPM certification?
No, and nobody outside the official channels can sell you those. Food handler cards are issued only by SNHD, for $25, with an in-person test at an SNHD location; online cards from third-party providers are not accepted in Clark County. The CFPM certificate comes from an accredited exam provider. What I provide is the preparation and coaching so your people walk into those tests ready.
Do you offer training in Spanish?
Spanish-language training materials are available, and SNHD offers its own exams in Spanish as well. Tell me about your crew in the contact form and I'll bring the right materials.
How many people can join a session?
Up to 12 staff per session, which works out to roughly $37 to $45 per person. If your team is bigger, we run more than one session so nobody is crammed in the back unable to see or ask questions.
Will my crew actually remember this?
That's the entire point of how I teach. People are more likely to follow food safety practices when they understand the reason behind them, so every practice comes with its why, demonstrated on your own equipment. A rule your cook understands beats a poster on the wall every time.
Let's make your food safety program stronger, simpler, and more effective.
Free, no pressure, at your restaurant. If you don't need help, I'll tell you.