Food Safety Trainings
San Juan Basin Health Department's Food Safety Program is dedicated to providing training opportunites which enable food managers and staff to offer consumer food that is prepared in a clean and safe environment. We are committed to being a key resource in our community on vital food safety issues.
Food Protection Certification Training Course
This is an introductory course for food service workers in food safety and best practices in the industry. It is designed for the staff member that is new to the business and as a refresher for the more experienced staff members.
This course meets the requirements of the 2004 Colorado Retail Food Establishment Regulations. Participants who successfully complete the course and exam will receive a two-year 'Excellence in Food Service' certification card.
2008 Course Schedule and Registration Information
SERVSAFE Food Protection Manager Certification Program
A comprehensive, integrated program of practices related to food safety. ServSafe provides the knowledge needed to implement or revise a comprehensive food safety program for the industry and provides the necessary data to establish sound food safety policies. This course is designed for managers and owners.
This course meets the requirements of the 2004 Colorado Retail Food Establishment Regulations. Accredited by: The National Restaurant Association. The Conference for Food Protection The American National Standards Institute The International Food Safety Council
The ServSafe program has become the industry standard in food safety training. It provides science-based information on how to run a safe establishment - information all your employees need in order to be part of the food safety team.
Certification is recommended every 5 years as new, science-based information emerges regularly that significantly impacts food safety.
2008 Course Schedule and Registration Information
Instructors:
Marian Schaub is the lead instructor and certified as a ServSafe Instructor and Proctor for the National Restaurant Association and the American Culinary Federation. She is a Food Safety Specialist, a Food Scientist and Nutritionist.
Joining her are staffmembers from the Environmental Health Division's Consumer Protection program: Chad Engelhardt, Brett Francois, Nick Casselli and Brian Larson.