FOR IMMEDIATE RELEASE
September 20, 2000
ServSafe Food Protection Manager Certification Course
(Clemson)---Food service managers of school cafeterias, fast food service operations, restaurants, and other establishments are invited to participate in a food protection certification course on October 24-26, 2000, at the Ramada Inn in Clemson.
The course is designed to teach managers of food service operations the best methods and practicies to protect food. The purpose of ServSafe is to assist food service operators in preventing foodborne illness outbreaks, minimizing insurance costs, and reducing libability risks while improving food quality and complying with regulatory requirements. Also, Managers are encouraged to return to their operations and teach their personnel those same food safety practices.
Sponsored by Clemson University Extension Service, the course offers information on food protection, sanitation, food flow through an operation, principles of a Hazardous Analysis Critical Control Point (HACCP) system, clean and sanitary facilities and equipment, and sanitation management. In addition, participants will receive a National Certification Exam and a Train-the-Trainer Workshop with employee training materials. Clemson University faculty certified as instructor trainers by the National Restaurant Association will teach the course with materials developed by the NRA. Guest speakers, lab activities, and field trips will be incorporated into the course.
Class size is limited to 35 participants. The registration fee of $225 includes course book, training materials, thermometer, Leader’s Guide for teaching the Employee’s Course, breaks, and two lunches. To register, send name, company and title, address, work telephone and fax numbers, and email address to Libby Hoyle, Family and Youth Development, Box 340753. Clemson University, Clemson SC, 29634-0753 or call 864-656-5713 or email: lhoyle@clemson.edu.