Laura took that notion and decided to equip herself with the food safety knowledge necessary to train others. In 2009, while working Monday through Fridays as a Foodservice Director, Laura began offering the ServSafe food safety course on her Saturdays off once a month. Three years later in 2012, her job was outsourced to a food service management company, and what was once a once-a-month training session quickly became a full time business called Keep It Safe Philly.
Since then she has managed to maintain a high success rate while building a strong clientele base which represents a myriad of food concepts as well as non-food businesses like those of daycare providers, mobile food operators, restaurant owners, quick service restaurants, bar owners, school cafeteria workers, personal care workers, event venue owners, private chefs, caterers and many others. Laura considers it an honor and a privilege to be able to say that some of her customers hail from private businesses and business chains alike such as, Original Pete’s Pizza, Auntie Anne’s Pretzels, Woodhaven APlus, Hop Sing Laundromat, Rose Petals Catering, Just to Serve You, Just to Serve You Too, The Lite Choice, Little Baby’s Ice Cream, Numbers and Colors Learning Centers, Jyoti Natural Foods, Colonial Village Meat Market, Prohibition Tap Room, Broad Street Residence, Aladdin Pizzeria, Care to Learn, Eatable delights, Subway, Fox Chase Senior Center, Haynes Manor, Pee Wee Prep, Bean café, High point Café, My Forte by Andrea, Drexel Hookah, Chipotle Mexican Grill, Grass Fed Revolution, Watoto After School Care, A Little Thai Kitchen, Penrose Diner, Elixir Coffee, Little Thai Market, Smile Cafe, Foolish Waffles and many, many more.
We serve all the counties of PA., NJ. and DE.
Certified Instructor/Registered Proctor
Laura Robinson has worked in the food service industry for 25 years ensuring that the restaurants and food service programs that she was hired to manage and direct either met or exceeded the expectations of not only the owners but also every patron served rather it was a patient, student or that shopper just stopping in for a bite to eat.
When Laura entered into the food service industry, she worked as a dietary aide at a hospital for a food service management company. She developed a love for the industry. So much so that whenever she left, she would quickly find herself coming back.
While working in the food service industry, Laura learned that there is something, in her opinion, much more important and necessary than just preparing and serving eye appealing and delicious tasting food. That being food safety. Her thoughts are that it doesn't matter how good an entree looks or taste, it doesn't matter if you are at a five star restaurant or ordering from the dollar menu at a fast food restaurant, if the food hasn't been handled safely, so as not to contaminate it and have it cause a foodborne illness, then we have failed because after all, the ultimate goal in her opinion is to serve the people food that they will enjoy enough to come back for more, not food that will sicken or even kill them. There is not a morsel in this world worth your health.