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The Virginia Cooperative Extension Service, in partnership with the Virginia Department of Health, recently conducted a certification course for food service managers entitled “Applied Food Service Sanitation.”
The 16-hour management course was developed by the Educational Foundation of the National Restaurant Association. At the conclusion of the course, participants took a one-hour certification exam.
Through this course, managers learned about contamination and food borne illness, purchasing and receiving safe food, and food storage practices. They learned about training staff in safe food preparation and serving practices, and about organizing a cleaning program. Pest control, accident prevention, sanitation standards and safety regulations rounded out the course.
In recognizing the key role that adequate food service employee knowledge plays in establishing safe foodhandling practices, the National Restaurant Association Board of Directors called on food service managers to voluntarily seek training and certification in safe food handling.
The class of 29 food service managers met Tuesdays, Oct. 22 through Nov. 19, at the Culpeper Baptist Retirement Community. Certified instructors for the course included the Extenion Home Econo
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