The course introduces biological, chemical, and physical hazards and explains federal guidelines to clean and sanitize food areas, contact surfaces, utensils, and farm facilities. Instructors will also present the route of pathogen contamination in the farm through the 4Ws: water, waste, wild and domestic animals, and worker’s health and hygiene.
Food safety involves the safe handling of food from the time it is grown, packaged, distributed, and prepared to prevent food-borne illnesses. Food safety is the responsibility of those who handle and prepare food commercially for delivery to consumers, and of consumers who prepare and eat food in their homes.
The Pre-ServSafe course will prepare participants for going through the ServSafe certification program.
ServSafe certificates will be issued by ServSafe but the trainings will be conducted and the certificates will be presented to the participants by the SUAREC faculty.
Refresh your current skills, deepen your understanding or branch out and discovernew learning through our certification programs.