Words From: Senior food editor Bret Thorn

Words From: Senior food editor Bret Thorn

Certification overload can get to be a burden

It is not good to be “certifiable,” in the traditional sense of the word. It means you’ve been deemed officially in need of treatment for a mental disorder. And these days there are enough organizations looking to certify restaurants, their buildings, their employees, the food they sell or the products they cook to drive you crazy.

Some certifications are useful, important or even necessary. It’s good for employees to be HACCP certified so they understand how to

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Contact: Desiree Torres Desiree.Torres@penton.com

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