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Food servers get handle on safety through online trainingTexas Savory flavors and a satisfied appetite should be what's remembered about eating out, not a lengthy illness, food experts agree. "Every time you go out, you are putting your life in someone else's hands to properly prepare your foods," said Rebecca Dittmar, Texas AgriLife Extension Service food protection management associate. "We don't want anyone to get sick." Texas legislators enacted a new law that requires development of an accredited food handlers training program; so, Dittmar and her colleagues are making it easier for employees to be trained. They've launched a user-friendly online site where people can be trained and print out their accredited certificate in less than two hours. "We do realize that in a food service setting, you are very busy. There are time constraints," Dittmar said. "(A boss) may not have the knowledge they need to properly train employees, so we have developed this program to help meet that need." Available at http://foodsafetyonline.tamu.edu, the program costs $15. Currently the program is in English, but a Spanish version will be available soon. An in-person course is being offered in some locations via county offices of AgriLife Extension. "It's a very simple program," Dittmar said of the online training. "You're going to learn proper personal hygiene practices--wearing clean clothing, proper hand washing procedure, fingernail maintenance, jewelry requirements--proper cooking temperatures, reheating temperatures, hot holding/cold holding. You're going to learn about potential areas where cross contamination can occur and how to prevent that and, overall, just ways to prepare and serve food safely." Almost 1 million people are employed in restaurants around the state this year, according to the Texas Restaurant Association. The National Restaurant Association's annual Restaurant Industry Forecast predicts Texas eateries will serve up about $33.7 billion worth of food this year, the second most of any state. AgriLife Extension nutrition specialist Dr. Jenna Anding said the online food handler's training program could offer a competitive edge for potential employees--such as students and other first-time hires. "This would be something for individuals who are looking for that first job," Anding suggested. "Many times food service is the first job a teenager has. And even though their local health department may or may not require a food handler's card, having this card in advance of applying for such a job shows that they are committed to food safety." Dittmar said the newly accredited program includes a pre-survey and a post-survey to help educators assess the value of the training. Upon completion of those two short surveys, the participant will be prompted to print a food handler's certificate, valid for two years, complete with accreditation number, the AgriLife Extension contact information, and the expiration date.
Date: 12/12/08
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