30 participants from hotel, restaurant & regulatory sectors to receive ‘ServSafe®’ training as Food Safety Managers
Thirty participants from the hotel, restaurant and regulatory sectors will receive training as Food Safety Managers, as the Environmental Health Department in collaboration with the Caribbean Development Bank (CDB) and the Caribbean Technological Consultancy Services (CTCS) Network, conducts its first ServSafe® Training and Certification Program.
According to a release, the successful completion of the ninety-minute examination will lead to the award of the ServSafe® Food Protection Manager Certificate which is valid for a period of five years. The course is expected to place emphasis on: the importance of food safety; good personal hygiene, time and temperature control; preventing cross contamination; cleaning and sanitizing; safe food preparation; receiving & storing food; methods of thawing, cooking, cooling & reheating food; HACCP (Hazard Analysis & Critical Control Points) and food safety regulations.
The training will be conducted over three days from Monday March 21st 2016, to Wednesday March 23rd 2016, at the Fort Young Hotel, and will be facilitated by Certified ‘ServSafe®’ Instructor and Proctor, Julie-Ann Laudat and Lionel Michael from Antigua.
‘ServSafe®’ is a United States (USA) based certification developed by the National Restaurant Association Educational Foundation, and is accredited by the American National Standards Institute Conference for Food Protection.
The ServSafe® Food Protection Manager Training and Certification Programme has been implemented in Guyana, Antigua & Barbuda and Montserrat.
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