| WORKFORCE DEVELOPMENT |
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| Personal & Professional Development |
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| ServSafe Food Safety Certification |
| Frank Burns | No. 70113W |
| Tuition: $125.00 | 1 session |
| Monday, July 7, 2008, 8:00am-6:00pm |
| ACC Wilton Center |
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| Frank Burns | No. 70114W |
| Tuition: $125.00 | 1 session |
| Monday, July 21, 2008, 8:00am-6:00pm |
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| Frank Burns | No. 70115W |
| Tuition: $125.00 | 1 session |
| Monday, Aug. 4, 2008, 8:00am-6:00pm |
| ACC Wilton Center |
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| Frank Burns | No. 70116W |
| Tuition: $125.00 | 1 session |
| Monday, Aug. 18, 2008, 8:00am-6:00pm |
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| Frank Burns | No. 70117W |
| Tuition: $125.00 | 1 session |
| Monday, Aug. 25, 2008, 8:00am-6:00pm |
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Beginning in September 2008, recently passed New York State legislation (S02328) mandates that all food service establishments which handle, cook, store, serve, deliver, remove, and dispose of food will be required to have one ServSafe certified individual on staff.
In order to assist the area’s hospitality and food service industries comply with this law, the ACC Center for Personal and Professional Development, in conjunction with the National Restaurant Association’s Educational Foundation, has scheduled ServSafe Food Safety workshops which will provide this mandatory certification to individuals who successfully complete the 9-hour program. Once issued, certification is valid for 5 years.
I. The Sanitation Challenge
• Providing Safe Food
• The Microworld
• Contamination, Food Allergens, and Foodborne Illness
• The Safe Food Handler
II. The Flow of Food Through the Operation
• The Flow of Food: An Introduction
• The Flow of Food: Purchasing and Receiving
• The Flow of Food: Storage
• The Flow of Food: Preparation
• The Flow of Food: Service
• Food Safety Management Systems
III. Sanitary Facilities and Pest Management
• Food Safety Regulations and Standards
• Employee Food Safety Training
IV. Exam
*Includes materials and refreshments.
*Sorry, we cannot honor audits for this course. |
