8-Hour ServSafe Sanilac County
Date: November 4, 2015
Time: 9:15 a.m. - 5 p.m.
Location: Sandusky District Library, 55 N Sanilac Road, Sandusky, MI 48471
Contact: Lauri Messing, 989-269-9949 ext. 611, firstname.lastname@example.org.
Earn ServSafe® certification with help from MSU Extension
Michigan law requires that all food service establishments must employ full-time managers who have earned state-approved certification and can demonstrate a working knowledge of food safety, food sanitation and the concepts and principles of Hazard Analysis Critical Control Point (HACCP). Regulation 570 was adopted Oct. 2, 2009 to supplement the requirements of the Michigan Food Law.
An 8-hour training is being offered to those who have previously been certified as a Food Protection Manager.(Copy of previous state approved certificate must be submitted as a prerequisite of the 8-hour training.)
The 8-hour training provides food service workers with updated information needed to successfully pass the ServSafe Food Protection Manager Certification Exam for recertification.Following completion of the course, participants complete the examination.
All courses are presented by certified ServSafe® instructors. Participants must complete the entire course and answer at least 75 percent of the examination questions correctly to earn certification.
Who should attend this class?
Managers who work at:
-institutional settings like school cafeterias, nursing home dining halls, etc.
-public events where food is prepared and served
-kitchens operated by churches, civic groups and other nonprofit organizations
Why take this class?
Participants learn everything from how to correctly wash their hands to what it takes to safely prepare, serve and manage a food service establishment. They leave the course equipped to share their knowledge with others.
In addition to meeting state requirements for food safety training, ServSafe® enables students to learn strategies that can improve the efficiency of kitchen operations.
The 8-hour ServSafe® course is designed to give previously certified food safety managers an update to the changes to the Michigan Food Code and a review of key principles and practices of proper food sanitation and application of HACCP.
MSU Extension ServSafe trainers are experienced educators who are certified through the National Restaurant Association. They present the class content in an easily understandable manner and work to ensure that students grasp the concepts that are presented.
- Introduction to food safety
- Overview of foodborne microorganisms and allergens
- Personal hygiene
- Purchasing, receiving and storing
- Preparation, cooking and serving
- Facilities, cleaning and sanitizing and pest management
- Employee food safety training