Summary
Scientific evidence shows that preventing illness begins with the basics. In Georgia, there are more than 21,000 food service establishments having sales above $12 billion and employing more than 370,000 people. The industry has a need for a workforce trained in safe food handling practices; and in Georgia, there is a high turnover rate in foodservice. The ServSafe® Manager Certification addresses ways to ensure that establishments provide safe food to the citizens of Georgia.
Situation
More than 250 foodborne diseases present a significant public health challenge. In the U.S. per year, foodborne disease results in an estimated 76 million persons with gastrointestinal foodborne illnesses, 325,000 hospitalizations, and 5000 deaths. In 2010 according to the Georgia Department of Health, 2804 people from Ware (1719), Pierce (656), and Charlton (429) went to the emergency room complaining with gastrointestinal illnesses. There are 219 restaurants in Ware (127), Pierce (43), and Charlton (49) that have a need for a workforce trained in safe food handling practices; and in South Georgia, there is a high turnover rate in fpersonnel. The Georgia Food Code now requires at least one food manager on staff from every food service establishment to successfully complete a food safety-training program and pass the exam.
Response
The Family and Consumer Science Agent developed a beneficial collaboration with Okefenokee Technical College (OTC) Continuing Education Department and began filling the need for classes in this area. In collaboration with OTC, the Agent began teaching and proctoring quarterly ServSafe© Manager Certification in Waycross, Georgia. ServSafe© Manager Certification is an intense two day training followed by and exam on the second day to teach food safety to restaurant managers. This program is beneficial to Ware and the surrounding Counties because of the number of restaurants in the area. This collaboration has allowed for funding, and more contacts in the ServSafe© Curriculum. The Agent is a certified instructor by the National Restaurant Association to provide ServSafe® Training to local food establishments and food handlers.
Impact
Five 16-hour ServSafe® Manager's Certification courses were offered for 56 food service handlers certifying 51 individuals by exam process. The individuals were from not only Ware, Pierce, and Charlton. There were class participants from Glynn. Appling, Coffee, Clinch, Toombs, among others. The average passing score of the participants was 87.24%. Participants showed an increase in their knowledge of the Ga. Food Code guidelines and understanding of the HACCP system. By providing consistent, accessible food safety and sanitation education for food establishments, managers have learned the importance of thoroughly cooking all foods, and citizens enjoying food at these establishments can eat a little safer.
State Issue
Food Safety
Details
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Year:
2012
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Geographic Scope:
Multi-County
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County:
Ware
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Program Areas:
- Family and Consumer Sciences
