Food safety training service offered through new business
NORWICH – A food safety training service is attempting to bring its program to Chenango County, hoping the convenience of the local venue will encourage business participation.
Judy Bleyle has been working as an instructor in the food service industry for over 25 years. She has now begun her own certification course out of Norwich. Her business offers customized instruction, manager or chef training, employee training and can administer certifications. Her current program is called ServSafe.
“It’s one of the simplest and most effective courses you can take. It helps ensure a safer work environment to prepare food and helps to reduce a company’s liability,” said Bleyle.
ServSafe is a food service sanitation course developed by the National Restaurant Association Educational Foundation to provide certification for food service managers. This program is accepted by the department of health in several states, including New York.
This class has an eight-hour course followed by an exam, consisting of multiple choice questions. To become a ServSafe Certified Food Service Technician, you must score 75 percent or higher on the exam.
The lessons teach how to safely handle, store and prepare ingredients throughout the restaurant process, from purchasing to serving. The course also helps participants develop a food safety program best suited for their food service operation.
New York has been deliberating on whether or not to make every restaurant have at least one person qualified as a food safety technician.
“Right now it’s optional, but once the law is passed, not surprisingly, there will be a rush of businesses trying to get their employees certified. There are less restrictions to get it done now and it’s really in the best interest of the consumer and ultimately the business,” said Bleyle.
Bleyle received a degree from Oswego State College in culinary arts and taught culinary arts at BOCES for over two decades. For the last six years, she has traveled around central New York teaching food safety classes at colleges, private restaurants and public institutions, such as the Chenango County Correctional Facility.
To contact Bleyle about receiving instruction, call 336-8882 or e-mail jubleyle@hotmail.com.
A report by the Center for Disease Control estimates approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year can be attributed to foodborne infection. The three main pathogens, Salmonella, Listeria, and Toxoplasma, are responsible for 1,500 deaths each year. “Overall, foodborne diseases appear to cause more illnesses but fewer deaths than previously estimated,” concluded the report.
e-mail: tmurphy@evesun.com
Judy Bleyle has been working as an instructor in the food service industry for over 25 years. She has now begun her own certification course out of Norwich. Her business offers customized instruction, manager or chef training, employee training and can administer certifications. Her current program is called ServSafe.
“It’s one of the simplest and most effective courses you can take. It helps ensure a safer work environment to prepare food and helps to reduce a company’s liability,” said Bleyle.
ServSafe is a food service sanitation course developed by the National Restaurant Association Educational Foundation to provide certification for food service managers. This program is accepted by the department of health in several states, including New York.
This class has an eight-hour course followed by an exam, consisting of multiple choice questions. To become a ServSafe Certified Food Service Technician, you must score 75 percent or higher on the exam.
The lessons teach how to safely handle, store and prepare ingredients throughout the restaurant process, from purchasing to serving. The course also helps participants develop a food safety program best suited for their food service operation.
New York has been deliberating on whether or not to make every restaurant have at least one person qualified as a food safety technician.
“Right now it’s optional, but once the law is passed, not surprisingly, there will be a rush of businesses trying to get their employees certified. There are less restrictions to get it done now and it’s really in the best interest of the consumer and ultimately the business,” said Bleyle.
Bleyle received a degree from Oswego State College in culinary arts and taught culinary arts at BOCES for over two decades. For the last six years, she has traveled around central New York teaching food safety classes at colleges, private restaurants and public institutions, such as the Chenango County Correctional Facility.
To contact Bleyle about receiving instruction, call 336-8882 or e-mail jubleyle@hotmail.com.
A report by the Center for Disease Control estimates approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year can be attributed to foodborne infection. The three main pathogens, Salmonella, Listeria, and Toxoplasma, are responsible for 1,500 deaths each year. “Overall, foodborne diseases appear to cause more illnesses but fewer deaths than previously estimated,” concluded the report.
e-mail: tmurphy@evesun.com
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