Health Enhancement and Safety
Food Safety Training for School Food Service - offered this summer!Thursday, April 1, 2010, 3:22 pm
Schools participating in the National School Lunch Program and/or Breakfast Program are responsible for implementing a School Food Safety Plan based on the Process Approach to Hazard Analysis and Critical Control Points (HACCP). School food service managers must maintain ServSafe® certification. New school foodservice managers/head cooks will take the certification course within two (2) school years of hire and maintain certification. To maintain certification, the course will be taken a minimum of once every five (5) years. Certification certificates will be maintained on file with the sponsors HACCP plan. It is recommended that all other school food service personnnel take the 4-hour ServSafe® course. School Food Service Directors must have taken a ServSafe® certification course within the last 5 years before they can participate in the School HACCP class. An updated ServSafe Class Training Schedule is avaialble on the OPI website at /Programs/SchoolPrograms/School_Nutrition/index.html#gpm1_13 .
The following classes will be offered at the Montana School Nutrition Assocation Conference on June 15, 2010 in Helena: 8 hour ServSafe Certification course, 4 hour ServSafe course, and 8 hour School HACCP course. Contact Becky Green at 406-654-1034 or email firstname.lastname@example.org for more information on preconference classes. Registration materials are available at /pdf/schoolfood/grants/10MSNATrainingReg.pdf.
For more information, contact Molly Stenberg, 406994-7217