FAMILY AND CONSUMER SCIENCES RESOURCE PROFILE
PROGRAM PROFILE
PROGRAM NAME: ServSafe® Food Handler Course
DATE LAST REVISED: February 2019
Grand Challenge(s): Health_X__ Water____ Global Food Systems_X__
Community Vitality____ Developing Tomorrow’s Leaders____
Program Focus Teams:
___ Adult Development and Aging ___ Community Vitality
___ Family and Child Development ___ Family Resource Management
_X_ Nutrition, Food Safety, Health ___ Youth Development
___ Crop Production ___ Farm Management
___ Horticulture ___ Livestock Production
___ Natural Resources
BRIEF DESCRIPTION: ServSafe® Food Handler course is a nationally recognized, accredited, reliable training program. It was developed by industry and is supported by the National Restaurant Association, Education Foundation. Course participants learn industry best practices to help identify and control risk within food service operations. Content includes: food safety hazards, providing safe food, food handlers, and food safety practices from purchasing, storage, preparation and service. The ServSafe® Food Handler course is a 2-3 hour entry level training for food handlers.
EVALUATION TYPE: Post course survey is “Food Safety Education Initial Feedback” available in PEARS. The evaluation is also available on the ServSafe® Program website at:
KSRE Agents/ instructors are required to submit an Agent/Instructor Impact Report also available online.
AGENT TRAINING REQUIREMENT(S): ServSafe® Food Handler course doesn’t require additional training. It is recommended that prior to offering a ServSafe® Food Handler course, an agent would review training materials, including the ServSafe® program DVD.
TARGET AUDIENCE/DELIVERY METHOD(S): ServSafe® Food Handler course is for entry-level employees/volunteers who are preparing, serving or handling food to be served to the public.
The ServSafe® Food Handler is delivered face-to-face classroom style.
K-State Research and Extension ServSafe® Food Safety Education Program is delivered in partnership with the Kansas Restaurant and Hospitality Association (KRHA).
AVAILABILITY: Program training materials are available from the National Restaurant Association Education Foundation.
Program information and training resources are available at:
Click the “Agent Resources” link.
ServSafe Food Handler Guide, 7e (February 2019)
Contact Gayle Price for details on ordering.
CONTACT PERSON (S)
|Gayle Price, MS, RDN, LD |Lori Wuellner |
|Professor, Extension Specialist |Agent, Family and Consumer Sciences |
|Kansas State University |K-State Research & Extension |
|gprice@ksu.edu |Wyandotte County |
|620-820-6123 |lwuellne@ksu.edu |
| |913-299-9300 |
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture Cooperating, J. Ernest Minton, Interim Director. .
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