Document Actions
Food Safety/Preservation
Programs
Safe Food Handling for the Occasional Quantity Cook is a program designed for volunteers who prepare food at church fund-raisers, pig roasts and chicken barbeques, street fairs, bake sales, pancake breakfasts, and for temporary events. The curriculum is designed to show groups the food safety risks that can develop when cooking large volumes of food, and how to reduce those risks so that the food prepared by the group is safe.
Topics: Causes of food-borne illnesses, personal hygiene, holding and serving food, storage and handling of leftovers, cleaning and sanitizing, and the legal responsibilities of the occasional quantity cook.
Cost: $25.00. Participants will receive a thermometer, certificate of completion, laminated posters and educational materials. Contact Marisa Warrix at 216-429-8217.
ServSafe Certification program and Person in Charge classes are conducted by the Cuyahoga County Board of Health. These classes are designed for food career professionals. ServSafe requires 16 hours of classroom instruction followed by an exam. The Person in Charge Program (PIC) is designed to provide basic knowledge of food safety. For more information and a list of upcoming classes go to www.ccbh.net and click on Training classes in the left column. You can contact the CCBH Division of Environmental Health at 216-201-2001.
Classes on food preservation can be arranged by calling Marisa Warrix at 216-429-8217. Topics covered include pressure canning, pickling, jams and jellies, canning tomatoes and tomato products, and freezing fruits and vegetables.
