Page Title

Food Safety

In 2006, over 100 "public service" cooks (such as school food service personnel, Extension volunteers, church cooks, etc.) participated in food safety education. An impressive 100% of participants showed improvements in their knowledge of food handling principles when comparing pre-class to post-class tests.

Written comments from post-class evaluations indicated participants would:

• Do a better job of tracking temperatures of foods
• Not leave raw meat on the counter to thaw
• Wash hands more frequently

In addition, 36 food service / restaraunt managers participated in the 16 hour ServSafe for Managers training with 94% becoming Certified in Food Protection through the Ohio Deparment of Health by passing the National Restaurant Association certification test.

Provided by:
Linnette Goard
Extension Educator, Family and Consumer Science
Ohio State University Extension
Lorain County
goard.1@osu.edu

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Created: 2008-04-14, Updated: 2008-04-30