For Pantry and Produce Market Programs
Food Handler for Food Banking
The Food Handler for Food Banking training is best for pantries, produce markets and animal rescue sites in our network. Each partner agency should purchase one booklet at $12 to have on site. To register contact your Zone Coordinator or look for upcoming dates in our monthly newsletter.
For Residential, Rehabilitation and Snack-Only Sites
ServSafe Food Handler Certification
This course is offered online and can be completed within 2-3 hours. A certificate of completion from ServSafe will be available to the student at the end of the course. To register, create a new ServSafe student profile online. Once registered, look for the ServSafe Food Handler course for purchase. You will need to choose the blue icon titled, “ServSafe Food Handler Online Course and Assessment BUNDLE” The cost of the course online is $15. and is item #SSECT6.
The ServSafe Food Handler course is valid for three years. The course covers basic food safety for kitchen facilities including cleaning and sanitizing, and food preparation.
Click Here to go directly to the ServSafe training website for registration.
For Meal providers (soup kitchens, welcome tables and commercial kitchens)
ServSafe Food Manager Protection Certification
The Food Protection Manager Certification is designed to help Kitchen Managers maintain food-safe facilities, prepare against food-borne illness outbreaks and train new food handlers. This certification is valid for 5 years and is recognized by our local health departments. The certification package includes a two-day class, textbook and proctored exam. Because this certification requires a larger commitment, ask your Zone Coordinator and MANNA about how your agency can get connected with Manager’s certification.
Contact Katy German, Luke Allison or your zone coordinator for more information about requirements regarding food safety training at (828) 299-3663.
For All Partners- Food Safety Counts!
Don’t break the chain- check that temperatures are consistent at pickup, delivery and distribution– Keep cold, refrigerated food below 40 degrees and frozen food at 0 degrees.
Prevent Cross-contamination during pick-up, storage and distribution– Avoid contact between chemicals and food, and raw meat and ready-to-eat food. Be aware of the big eight allergens– dairy, soy, peanuts, shellfish, tree nuts, wheat, fish (cod, flounder,) and eggs.
Practice good personal hygiene every day– Wash hands before bare contact with food, while repackaging, or after going to the bathroom and taking out garbage.
Establish good cleaning and sanitizing practices– Keep food off the floor and 6 inches above the ground and away from walls.
Receive product from approved, reputable suppliers– Check for irregularities in donations: dents, rust, leaks in cans, jars and packages. Avoid home-made goods and expired products.
Partners- We need your help!
- Load smart- Be prepared for large and heavy product load with truck straps, extra hands for loading.
- Be prepared for frozen food with proper refrigeration or coolers/cooler blankets for transport.
- Check your temperature logs and watch for product recalls from MANNA.
MANNA can support your agency with additional Food Safety Resources including:
- Temperature logs
- Thermometers (for refrigerators, or bimetallic for heating temperatures)
- Coolers, refrigerators, or cooler blanket acquisitions for your cold product transport.
- Free literature for clients
Refrigerator and Freezer Toolkit
Additional Resources for Partners and Clients
http://www.foodsafety.gov/experts/askkaren/
