This article was written by Sharon Guthmiller, former SDSU Extension Food Safety Field Specialist.
Foodborne diseases cause approximately 48 million illnesses, 128,000 hospitalizations and 3,000 deaths in the United States each year. Most cases of food-borne illness can be prevented through education on proper handling, preparation, cooking, processing cooling and storage of foods. ServSafe® is a nationally recognized food safety training curriculum, certification program and recertification program.
- South Dakota Department of Health
- South Dakota Retailers Association: ServSafe website
- National Restaurant Association: This is a source for national food safety certification training. The ServSafe® 8 or 10 hour class curriculum and exam is provided by the National Restaurant Association as well as the 4 hour Food Handler recertification curriculum.