Serv Safe
Sunday, June 29th, 11:00 am – 5:00 pm
& Monday, June 30th, 7:30 – 11:30 am
This is a two-day course. You must attend on both days to receive the allotted 10 CEUs.
Cost: $145 ($160 after 6/13)
Includes: Sunday lunch, Monday breakfast, book & exam
Instructors: Julie Shelton, SNA, Wisconsin DPI
Managers need to know food safety and the critical importance of its role, and they need to learn how to share food safety knowledge with every employee. ServSafe gives them the knowledge and tools to do just that.
Some of the concepts managers will understand with ServSafe training include:
Sanitation
Managers will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. They'll see where contamination starts, the components for good personal hygiene, and how every employee can be a safe foodhandler.
The Flow of Food Through the Operation
Managers will discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. They'll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating. They'll also learn how taking active managerial control of critical foodborne illness risk factors makes all the difference for a safe operation.
Sanitary Facilities and Pest Management
Managers will cover all aspects of cleaning and sanitation in a practical, applicable manner. They'll also learn about pest management, and how to keep pests out of the operation.
Finally, managers will cover the way to keep employee training ongoing, to keep food safety working in every location.
Labor Relations – Attend Either...or Both
Sunday, June 29th, 1:30 – 4:30 pm
Labor Relations #1:
Building a Successful Food Service Staff –
Job Descriptions, Training, Testing, Salaries & Benefits
Cost: $55 each session ($70 after 6/13)
Includes: Lunch
Instructors: Sue Baier, Food Service Director & Alan Wagner, Asst. Supt. of Business and Finance for Green Bay Public Schools.
Healthy Edge
Sunday, June 29th, 11:00 am – 5:00 pm
& Monday, June 30th, 7:30 – 11:30 am
This is a two-day course. You must attend on both days to receive the allotted 10 CEUs.
Cost: $60 ($75 after 6/13)
Includes: Sunday lunch, Monday breakfast & study guide
Instructors: Jerrilynn Donley, La Crosse School District & Alida Herling, Viterbo University
Building Healthy School Meals is a professional development program that educates child nutrition professionals about many aspects of nutrition. The program covers such topics as the latest dietary guidelines, including portions, variety and essential nutrients; ensuring that menus are planned and prepared properly; marketing to students; and making a long-term impact on student health through nutrition education. The seminar will emphasize group work and creative thinking to provide participants with ideas to take back and implement in their local schools. This seminar will fulfill to 10 CEUs needed in key area #2 for SNA certification.
