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:
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.
Extension Educator, Family and Consumer Science
Ohio State University Extension
Created: 2008-04-14, Updated: 2008-04-30