Penn State DuBois offers state mandated food service program

A mandatory state-wide food safety course designed to meet the food certification requirements for food service managers, chefs, caterers, cooks, health officials, and inspectors will be offered by Penn State DuBois in partnership with the Penn State Cooperative Extension.

The ServSafe Program fulfills The Pennsylvania Department of Agriculture requirements for the Food Employee Certification Act in the categories of food service, retail, and bakery.

Under this act, food service establishments must employ or designate at least one certified supervisory employee. This requirement must be met by all establishments in the food service industry including retail and bakery.

Each year in the United States, an estimated 76 million cases of food-borne illnesses result in approximately 5,000 deaths. About 95 percent of all food-borne illnesses are caused by the mishandling of food.

The ServSafe course is a nationally recognized certification program that teaches safe food-handling practices that protect customers, increase profitability, reduce liability, and enhance a business' competitive position. The program focuses on the issues of contamination, storage, preparation, serving, and food safety regulations and standards.

Participants who complete the program and pass the examination will receive their ServSafe Certification from the National Restaurant Association and may apply for the state Department of Agriculture certificate required by the Food Employee Certification Act.

The 15-hour class will meet from 8:30 a.m. until 4:30 p.m. on Wednesday, April 8 and Wednesday, April 22, at the Community Education Council, 4 Erie Ave., Suite 200, St. Marys.

For more information, call (814) 375-4715. Class size is limited.


Last Updated March 19, 2009