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May 23 - May 25 Manager ServSafe Training You can improve your food safety and sanitation skills through a nationally recognized food safety sanitation course. The class is 12 hours + exam by a Certified ServSafe Trainer of UGA Family and Consumer Sciences, Mitzi Parker. This course meets the new GA Food Code requirements and is certified through the National Restaurant Association and includes the course book, supplies, educational materials, exam, instruction, and refreshments. Successful completion of the exam provides certification. The class fee of $140.00 includes course book, supplies, educational materials, exam, and instructions.
- Americus, GA - (161.0 Miles)
What is UGA Extension?
A partnership of the University of Georgia, the U.S. Department of Agriculture and counties of the state cooperating. UGA Extension is on the forefront of food safety, technology, research, and education; keeping Georgia’s economy strong and making life better for Georgians.
UGA Extension Floyd County links the resources of the University of Georgia, Fort Valley State University, and Floyd County to provide educational programs, information, and assistance to citizens. UGA Extension Floyd County helps the citizens of Floyd County by addressing the following initiatives:
- Family and Economic Well-Being
- Conservation and Management of Natural Resources
- Agriculture Programming and Research Opportunities
- Improving Nutrition, Diet and Health
- Water Quality
- Youth Leadership
- 4-H Youth Development Program
- Service Learning / Citizenship
Mission
To extend learning from the University of Georgia to the everyday lives of Georgians through current, research-based education in agriculture, the environment, communities, youth and families.
Our Promise
To provide practical education you can trust, to help people, businesses and communities solve problems, develop skills and build a better future.
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Revolutionizing seaweed
When you hear the word agriculture, seaweed might not be the first thing that comes to mind.
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Integrative Precision Agriculture Institute
Unit will catalyze interdisciplinary research and connect researchers and students with industry partners.
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Lettuce Microbiome
By studying the interactions between EcO157 and the lettuce microbiome — the entire community of microorganisms like bacteria that live on the surface of lettuce — researchers hope to better understand how the microbiome may affect the pathogen’s fate during produce processing.