UNIVERSITY PARK, Pa. -- Penn State's College of Agricultural Sciences will offer the two-day workshop, "Developing HACCP Systems for Food Service Operations," from 8 a.m. to 5 p.m. Oct. 25-26 at the Evangelical Community Hospital Community Health Education Center Conference Room, Staples Plaza, in Lewisburg.

The course is designed for people who are responsible for safe food handling in restaurants, schools, institutions, supermarkets, churches, fire companies, community centers, childcare centers, elder care facilities, recreation facilities and other food concessions; owners of establishments with food service operations; managers and supervisors; chefs, caterers, and cooks; and health officials and inspectors.

Participants will assess where they are and where they need to be regarding a food safety system in their establishment. They also will learn more about the Hazard Analysis Critical Control Point (HACCP) concept and how to implement it one step at a time. Before registering, attendees should have successfully completed the "ServSafe" food safety certification training or an equivalent program. They will receive 1.5 continuing education units for completing the course.

Registrations will be accepted by fax or mail through Oct. 10. Walk-in registrations will be accepted as space allows. The registration fee is $100 per person, which includes all fees, breaks, instructional materials and certificate.

To register or receive a detailed schedule, contact Conferences and Short Courses by phone at 814-865-8301 or by e-mail at http://conferences.cas.psu.edu.

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EDITORS: Dana McElroy can be reached at 814-865-0640.

Contact:

Kim Dionis KDionis@psu.edu 814-863-2703 814-865-1068 fax