Feb. 2, 2012
According to the Center for Disease Control (CDC), an estimated 76 million cases of foodborne illness occur each year in the United States as a result of the mishandling of food.
The manner in which people handle and prepare food is a major reason why foodborne illness occurs. Research has shown that food workers often lack safe food-handling knowledge, specifically related to temperature control, hygiene and sanitization.
Employees need to know food safety and the critical importance of its role. ServSafe gives them the knowledge and tools to do just that. Some of the concepts employees will understand when they complete ServSafe training include sanitation, the flow of food through the operation, and sanitary facilities and pest management.
Learn the dangers of foodborne illness, how to prevent it and the keys to food safety. See where contamination starts, the process for good personal hygiene, and how all employees can be safe food handlers.
Discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. Get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating.
Participants also learn how taking active control of critical foodborne illness risk factors makes all the difference for a safe operation. The training covers all aspects of cleaning and sanitation in a practical, applicable manner. Learn about pest management and how to keep pests out of the operation.
The ServSafe program is recognized by more jurisdictions than any other food safety program including the Ohio and Kentucky Departments of Health. That is because ServSafe is the highest standard in training and certification. ServSafe leads the way in providing the restaurant and foodservice industry with an up‐to‐date, comprehensive food safety training and certification program.
Several training sessions are offered, including complete certification training, a two-day program that includes instruction, textbook and exam; refresher and exam on day two only including textbook; refresher and exam on day two only without textbook; and exam only.
The complete training is 8 a.m. to 5 p.m. on Thursday, Feb. 23 to Friday, Feb. 24 and costs $289. The refresher and exam with textbook is Friday, Feb. 24 and costs $199; refresher and exam without textbook is Friday and costs $119; and the exam only is $89.
Registration may be made in person at University Outreach Services in the Massie Hall basement, Room B52, by calling (740) 351-3274 or toll free at (866) 672-8778. For more information, call or e-mail Debra Schwamberger at firstname.lastname@example.org.