certification course:

ServSafe®

Seven-hour certification course developed by the National Restaurant Association Educational Foundation. Course meets Certified Food Manager requirements and includes latest FDA Food Code updates.

More Information | Take a certified food manager course online!

Food Manager renewal course:

Serve It Up Safely™

Four-hour Certified Food Manager Renewal Course meets continuing education requirement. Developed by University of Minnesota Regional Extension Educators with University Extension Food Science Specialists. The renewal course provides training in food safety and sanitation, emerging trends in food preparation and handling, sanitation, and the prevention of foodborne illness. New modules added in 2007.

More Information | Take it Online!

For All Food Service Food Handlers:

Food Safety Employee Training

To reduce potential foodborne health hazards in Minnesota food serveice establishments, all people working in food service should have knowledge of BASIC food safety practices and know how to apply them. Food safety employee training is a flexible, interactive training that provides BASIC need-to-know safe food handling techniques for employees with little to no experience as well as a refresher for those with experience.

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Peddling Your Pickles Safely?
For anyone interested in selling home processed foods

• Pickle Bill legislation
• Types of home canned foods in pickle bill
• Food safety from harvest to process
• Sanitation-How clean is your kitchen?
• Home processing and equipment
• Acid levels of produce
• and much more!

Click here to view dates, locations, and registration information!

For more information, contact Deb Botzek-Linn at botze001@umn.edu.

New in 2008!
Making and marketing Jams & Jellies

Jams and jellies can be processed in the home and sold at farmers’ markets and community events in Minnesota. Workshop addresses:

• Operational guidelines for the sale of jams and jellies
• Producing a quality product
• Food safty from harvest to process
• Home processing and equipment
• Labeling and documentation
• Clenliness and sanitation

Click here to view dates, locations, and registration information!

For more information, contact Deb Botzek-Linn at botze001@umn.edu.

An advanced workshop with in-depth inoframation on the home production and marketing of acidified foods.  Bring your questions! Share your experiences!

Click here to view dates, locations, and registration information!

For more information, contact Deb Botzek-Linn at botze001@umn.edu

To Your Health!
FOOD SAFETY FOR SENIORS AND CAREGIVERS

A practical workshop for older adults, this course is free and includes a home food safety kit. Sign up to protect yourself or older adults in your life.

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Cooking Safely for a Crowd
A workshop for community event and nonprofit volunteers

The workshop is designed for volunteers who help prepare, serve or handle food at any large group event. It will help these volunteers become aware of and practice safe food handling techniques. The workshop may include: Planning the Food Event, The Culprits of Foodborne Illness, Personal Hygiene (handwashing), Cross Contamination, Times and Temperatures, Storing Food, Preparing Quantity Food, Transporting, and Handling Leftovers.

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