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Each year in the United
States there are an estimated 76 million cases of food-borne illness that
result in an estimated 5,000 deaths.Many of these food-borne illnesses
are caused by mishandling of food. Many food-handling practices that cause
illness are related to poor temperature control or poor sanitation. This
nationally recognized certification program demonstrates to the public,
and to employees and co-workers, your commitment to providing safe food
to consumers. Safe food-handling practices protect customers, increase
profitability, reduce liability, promote goodwill, maintain patronage,
and enhance a business' competitive position. Pennsylvania Department
of Agriculture (PDA) regulations state that "a food service establishment
shall employ or designate at least one certified supervisory employee
who who has taken and passed an approved food safety course.
TAP - Online Food Safety Training Now Available Log on to TAP - Online Food Safety Training - Registered students click to enter the Online Food Safety Manager Training Program. Food Safety Update Newsletter - download newsletter or update recipient database
INSTRUCTOR RESOURCES - use PSU UserID and Password For
more information contact: |
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| ©2006
Department of Food Science
- College of Agricultural Sciences
at Penn State University
Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request. |
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