New Course at CCC Will Benefit Food Service Businesses

Tuesday, October 03, 2006

Clinton Community College (CCC) is offering for the first time on October 16 and 17, 2006 Hazard Analysis and Critical Control Point (HACCP) and ServSafe Certification, a food safety course designed to give all managers and key employees working knowledge of the principals and practices currently available for proper food sanitation. The course also includes important information on changes to the FDA Food Code.

Cindy Casler, assistant in continuing education at CCC, has worked diligently to secure this training for the local area. She explained SUNY Workforce Development Grant monies are available to assist participating businesses and organizations that could benefit by having their employees attend. If more information is needed, please call 518 562-4385.

“I think it’s very exciting that this program is available through Workforce Development,” said Margot Zeglis executive director of Pine Harbour Assisted Living, “It makes training available to those who might not otherwise be able to attend programs such as this.”

ServSafe, which is accredited by the National Restaurant Association Education Foundation has long been at the top of the list for large food service companies and is one of the most respected programs in the industry. “It's a great tool (ServSafe) for standards in the business" said Dan Brewer, general manager for Sodexho campus services at CCC and the ServSafe Certified Instructor teaching the course. “The company I work for has always used this certification process, it better prepares the establishments to serve the public more safely.”

Senate bill S.2053 that is currently in the Senate Rules committee, and already passed by the New York State Assembly, if passed will require each food service establishment to have one employee who is certified in proper food handling techniques on the premises during business hours. Students taking this course and passing the exam will receive certification that is good for five years.

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