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Nationally Recognized Course Helps Food Managers Prepare Safe Food
| Name | Robert Guinn | | Situation | In the United States, an estimated 76 million persons contract foodborne and other acute diarrheal illnesses each year. Microbial pathogens in food cause an estimated 6.5-33 million cases of human illness and up to 9,000 deaths in the United States each year. Over 40 different foodborne microbial pathogens, including fungi, viruses, parasites, and bacteria, are believed to cause human illnesses. For six bacterial pathogens, the costs of human illness are estimated to be $9.3-$12.9 billion annually. Of
these costs, $2.9-$6.7 billion are attributed to foodborne bacteria
(Information from CDC). | | Response | To help ensure restaurants are serving safe food, a nationally recognized course called ServSafe was offered by Clemson Extension to 19 students consisting of restaurant managers and students graduating from the Technical College of the Lowcountry's Culinary Institute. This ServSafe course is a course designed for managers and was developed by the National
Restaurant Association. The course is a rigorous 14 hours of classroom instruction with a final exam graded at the National Restaurant Association headquarters. Instructors must be certified. | | Impact | Nineteen individuals completed the ServSafe course with thirteen passing the National ServSafe exam. Each student passing the exam receives a nationally recognized diploma. This diploma allows graduates to teach other individuals and employees the employee ServSafe course so that publicly served food will be safe food. |
Last update6/2/2008
This website is maintained by Amy West.
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