Two-Day Manager's ServSafe Class to be Held February 16 & 23, 2018

   The Centers for Disease Control and Prevention estimate that each year 1 in 6 Americans get sick, 128,000 are hospitalized, and 3,000 die from foodborne illness. The overall cost to the public is high, with the estimated economic cost of foodborne illness approximately $77.7 billion dollars per year, or approximately $1,626 per foodborne illness case.

  The top factors which contribute to foodborne illness are inadequate cooking, improper holding temperatures, contaminated equipment, poor personal hygiene, and food from unsafe sources.  Safe food handling and preparation by food handlers can dramatically reduce illness and health costs. 

   Managers of food service operations such as hotels, restaurants, schools, nursing homes, child care centers, hospitals, caterers, and clubs are encouraged to complete the two-day ServSafe Manager's Training, which is a nationally accredited food safety certification program developed by the National Restaurant Association.

  Virginia Cooperative Extension-Frederick County Office is offering a two-day ServSafe Manager's class February 16 & 23, 2018 from 9 a.m.-5 p.m. at MidAtlantic Farm Credit Conference Center, 125 Prosperity Dr., Winchester, VA. The registration fee is $150 per individual, if received by February 2; groups of 10 or more pay a reduced rate. Contact Rebecca Davis, Extension Agent, for additional information (540/665-5699; rdavis@vt.edu). 

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