SC - Food Handlers Licence (was: HELP!!!!!!)

[Wolfger von Sibenburgen]

<Barbara.Weiszbrod at SW.Boeing.com> wrote:

> What does everyone think about asking our cooks to
> get a Food Managers Certificate.  The name varies
> state to state, but what I am talking about is the
> basic food handlers class...Maybe not all the cooks,
> but maybe at least one in a local group?  
  
I think it is a very good idea! Also, on the legal
side, shouldn't we also check county requirements for
food handlers? I am not sure where our particular
status falls, but I know that many counties have
different requirements for resturaunts.

I have completed the OSHA (Oklahoma State Health
?Association?) Serve Safe program. 

>It seems like it was not very expensive, if memory
> serves, 

Well, my manager paid for my class, 8) But I believe
that that cost was 18-25 dollars.

>and is a half day class.

Depends on the program I believe. Mine was a full
day.  

 
> Let me tell you a story. <snip>

Eewww! I've seen that kind of stuff before. (Well, not
self-bubbling pork!)   

> We make a big deal about safety on the field, but 
> we actually stand to hurt far more people with a
> feast prepared by someone that just isn't used to
> handling that quantity of food in a safe manner.
> 
> Any thoughts?
> 
> Alys.

I must say that I agree whole heartedly! I know that
most of us who actively pursue cooking as a pasttime,
become clean fanatics. But I would venture that every
cooking guild might give thought to attending food
saftey classes. The profits from a feast could easily
be earmarked to cover the cost.

Wolfger von Sibenburgen
Shire of Mooneschadowe
Ansteorra 
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