Take this in-person class to learn about the dangers of foodborne illness, how to prevent it, and the keys to food safety in your Child Nutrition Department. See where contamination starts, the components for good personal hygiene, and how every employee can be a safe food handler. Discover how to prevent cross-contamination and how to utilize time and temperature controls effectively. Examine all aspects of cleaning, sanitation, and pest management. The course is designed to prepare you for national food safety exams. After the two-day course, participants will take the ServSafe Food Protection Manager Certification exam at ESC Region 11 on Friday morning. There is no charge for this course, and lunch will be on your own each day. Target Audience: Directors, Supervisors, and Managers