Food Service Manager Certification Back »

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.

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