If you deal with food preparation and/or the handling of food in retail, wholesale or food distribution environments … whether new to the food industry or in need of a refresher … you are strongly encouraged to attend this class.
In the United States alone, it is estimated that 76 million people are sickened every year by food-related illness – resulting in approximately 350,000 hospitalizations and 5,000 deaths in 2008. Now, more than ever, consumers are purchasing ready-made and/or take-out foods and are choosing to eat out at restaurants. It is vital that your staff know best practices for safe food handling and employ these methods.
Upgrade the skills of your company’s food handlers with this standardized food sanitation and safety training program that not only meets, but exceeds the requirements of training programs required by local health departments throughout New Jersey.
Upon completion of this training program, you should be able to:
• Understand the need for proper food safety and value its importance
• Define important food safety vocabulary terms
• Implement necessary food safety practices
• Recognize the main causes of foodborne illness
• Apply good personal hygiene procedures
• Execute stringent cleaning and sanitizing techniques
• Prevent cross-contamination of food products
• Control time and temperature, two key factors in avoiding foodborne illness
• Prepare foods using proper cooling and reheating standards
• Improve overall job performance by adhering to your company’s specific guidelines
Participants will receive the ServSafe Starters Employee Guide study manual along with a ServSafe Certificate of Completion. You will also receive a Certificate of Completion approved by the NJ Food Council, the NJ Department of Health and Rutgers University for this basic 6-hour training. Morning refreshments (coffee/tea) and a deli lunch will be provided.
Note: Note: This is a 6-hour basic safe food handling training course. A 16-hour safe food handling training course, which includes the ServSafe National Certification exam, will be held on September 23 and 24, 2009 to satisfy those subject to the January 2010 NJDHSS Drug and Safety Program, Chapter 24 mandate (N.J.A.C. 8:24) -
“By January 2, 2010, at least one person in charge of Risk Type 3 food establishments shall be a certified food protection manager who has shown proficiency of required information through obtaining a food safety certificate by passing a food safety certification examination administered by an accredited certifying program recognized by the Conference for Food Protection.”
If your employer is a member of the NJ food council you may quality for free in-house training for your company. Please contact Kathleen Marrs or Sharon Gutterman for more information.
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