Over the weekend of March 21 – 22, the Aruba Gastronomic Association (AGA) hosted its first internationally recognized Food Safety Management Certification course with fourteen students from seven AGA member restaurants in attendance. Students included executive and sous chefs, restaurant and stewarding managers & culinary supervisors. The comprehensive course covered a wide range of food safety topics, including Prevention of Cross Contamination, Personal Hygiene & Employee Health, Product Time & Temperature Controls and Cleaning & Sanitizing. The intensive two day course was instructed by John Grigg (Director of Beverage & Food, Renaissance Aruba) and finished with a tough, 2-hour final exam on Sunday afternoon.
Pictured are successful students receiving their National Registry of Food Safety Professional Management Certificates.
From Aqua Grill, Shirley Barrow; from Arawak Restaurants, Wouter Koeneman; from Hostaria da’Vittorio, Jeffrey Gomez; from the Hyatt, Marcia Vrolijk Jones; Iguana Joes, Thomas Terrence; La Cabana, Aldwin Donata, Manuel Castro and Antonio Semeleer; and instructor John Grigg, Renaissance Aruba. Not pictured are Carlotta Koolman, Efi Croes and Norwin Arrindel from the Hyatt.
The Aruba Gastronomic Association is comprised of 30 member restaurants and promotes culinary and service excellence through training and inspections. It promotes the commercial interests of its members and is a voice for the restaurant sector on Aruba. For more information about AGA, its member restaurants and dine around program, visit www.arubadining.com
