Employee Food Handler Course

This four-hour course is appropriate for any food service worker and any experience level. The course covers all the basics on how to serve food safely and explains why these food safety controls are important.

Our department offers this class routinely at the health department for only $10 per person. All classes run from 1-5 p.m. Contact us to reserve your spot.

More classes will be added as the year progresses.

Food Handler Course Schedule

Date

Status

Thursday, March 7
 Open
   
   
 






ServSafe Manager Certification Course

The health department also offers the ServSafe Manager Certification course. This course is geared toward managers and other leaders in the food establishment, although the content is appropriate for anyone interested in a more intensive food safety class. The course covers the basics as well as active managerial controls, allergens, HACCP, and facility design and maintenance.

As of January 1, 2016, at least one person from each retail establishment (with few exceptions) must have completed this course.

The manager course is offered routinely at the health department for $105 per person including book, exam sheet and study materials. All sessions run from 8 a.m. to approximately 5 p.m. 

Contact us to register.

More classes will be added as the year progresses.

ServSafe Manager Certification Classes

Date

Status

Thursday, January 10

Open

Thursday, January 24        

Open

Thursday, February 7

Open       
Thursday, March 14 Open
Thursday, April 11  Open 
Thursday, May 2 Open 
   
   
   
   
 

Custom and Onsite Classes

If none of our classes fit your needs or availability, we can develop a program that works for you. Custom classes can be developed to focus on particular areas like hand washing and handling, or we can modify our four-hour program to provide a two-hour refresher course. If you would like a full food handler training or would like us to bring the ServSafe Manager Course to you, we can do that as well. The cost for these courses depends on the time and resources required. Contact us for details. 

 


 

HACCP for Retail: Guidance and Special Processing

HACCP, or Hazard Analysis Critical Control Point, is a great risk-based approach to food safety. If you are looking to improve the way that your food establishment operates, increase Active Managerial Controls, or start doing special processing (e.g. reduced oxygen packaging, bottling, fermenting foods, curing, sprouting, juicing), this is the class for you. This workshop is designed to walk you through putting together a HACCP plan for retail. The course fee includes a printed version of our HACCP Guide for Retail and all instruction. By the end of the workshop, you will not only have several parts of your plan complete, you will have direction about where to take it next. 

The cost for this course is $85 and it runs from 9 a.m. to 4 p.m. at the health department, and is the only class like it in our region! Contact us for details. 

Date

Status

None scheduled at this time