Extension Supports Retail-Food Manager Certification
ServSafe is a nationally recognized food safety certification, and many states require at least one person to be certified in each licensed commercial operation.
The University of Delaware Extension offered 18 classes in ServSafe and Dinesafe, with combined participation of 306. About 86 percent of participants report that they will wash hands more frequently; 82 percent will wash, rinse, and sanitize surfaces; 75 percent will calibrate thermometers regularly; and 79 percent will appropriately hold hot foods.
Ohio State University Extension educators reached 1,700 participants in an online ServSafe Level 2 course. About 98 percent of participants reported being comfortable talking with coworkers about increasing the safety of food in their establishment, compared to 58 percent before the class.
Kansas State Research and Extension had 632 participants attend in-person ServSafe classes, where 89 percent indicated they planned on using what they learned at work and/or at home.
Pennsylvania State University Extension offered 141 workshops, reaching 1,900 participants. The follow-up survey showed participants shared food safety information with an additional 2,200 people.
NIFA supports these programs through the Cooperative Extension System. Read more about ServSafe.
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