AgriLife Extension professional food manager certification training March 28-29 in Lubbock

Contact: Kay Davis, 806-775-1740, kay.davis@ag.tamu.edu

LUBBOCK — Texas A&M AgriLife Extension Service is offering a professional food manager certification training course. The course will be held March 28-29 at the AgriLife Extension office for Lubbock County, 916 Main St., Suite 401.

The course will run 8 a.m.-5 p.m. each day. A $125 fee includes training materials and a national food manager certification examination. The food manager’s certification is valid throughout the state for five years.

To register, call 806-775-1740 by March 11.

The course will cover:

  • Identifying potentially hazardous foods and common errors in food handling.
  • Preventing contamination and cross-contamination of food.
  • Teaching and encouraging personal hygiene for employees.
  • Complying with government regulations.
  • Maintaining clean utensils, equipment and surroundings.
  • Controlling pests.

Under the Texas Department of State Health Services jurisdiction, each food establishment is required to have one certified foodservice manager employed.

“The program is designed to prepare foodservice managers to pass the certification examination, and it will provide valuable education regarding the safe handling of food,” said Kay Davis, AgriLife Extension community and health agent, Lubbock County.

“Almost 50 cents of every dollar Americans spend on food is spent on meals prepared away from home,” Davis said. “Therefore, careful attention to food safety is important to help keep customers safe and satisfied.”

She said foodborne illnesses can cost an establishment thousands of dollars in lost wages, insurance and medical bills, so knowledge of how to prevent foodborne illness is crucial.

According to Davis, the benefits of improved food safety include:

  • Increased customer satisfaction.
  • Improved relationships with health officials.
  • Prevention of bad publicity and lawsuits due to foodborne illness.

“Statistics indicate that foodborne illness continues to be a health issue in the U.S.,” Davis said. “Each year, one in six Americans will become sick, 128,000 will become hospitalized and 3,000 will die due to a foodborne illness.”

For more information about the Professional Food Manager Certification Training, “Food Safety: It’s Our Business,” call Davis at 806-775-1740 or visit https://foodsafety.tamu.edu.

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