United Tribes News
Food Safety Workshop3 June 2010
BISMARCK (UTN) - Please join us August 9-11 for a hands-on food safety workshop. We have a good time. We learn a lot. We laugh. The National Restaurant Association ServSafe® Exam is the last activity. Everyone passing the exam will receive the nationally recognized ServSafe® certification.
Food Safety Questions We Study:
- Why is food safety important?
- How do I avoid the health problems caused by poor food handling?
- Why is handwashing and personal hygiene important at work and home?
- What is HACCP (Hazard Analysis Critical Control Points)?
- What are the food codes and how do they affect my business?
- How can I improve cleaning and sanitation procedures to keep food safe?
- What are the safe times and temperatures for cooking, serving and storing foods?
The class is based on the ServSafe® Essentials, Fifth Edition. Participants receive printed resources and food safety references and UTTC’s Together, Sharing Food Safely® CD.
Who should attend?
- Food service managers and experienced food service workers
- Food vendors, daycare workers, private restaurant owners, public health workers, casino managers and staff, and any one handling food that is shared with infants and young children, the elderly, chronically ill or pregnant women
This workshop is taught in the Land Grant, Nutrition and Foodservice department in the Skills Center. The $140 fee covers the costs for the book, ServSafe® Essentials, Fifth Edition, national exam fee and two lunches.
The next available class is scheduled for October 19. This will be a one day lecture/discussion class covering the same information, but at a faster pace. We start at 8 a.m. and conclude with the national exam at 4:30 p.m. The fee is $125.
For more information and the registration forms contact Pat Aune, Extension Food Safety Educator at 701-255-3285 x 1399, paune@uttc.edu.
