ServSafe

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The Ohio State University Extension in
conjunction with the Crawford County Health
Department and the Galion City Health Department
present
Your Instructor Ms. Jennifer Hartzler, MBA
OSU Extension Educator Jennifer has over 20
years of hands on food service experience. She
has waitressed, prep cooked, grill cooked and
managed in restaurants, banquet halls and
Long-Term Care facilities. She has a B.S. in
Dietetics and a Masters in Business from
Heidelberg College. Jennifer is also available to
proctor the online ServSafe tests.
ServSafe Food Safety Training And Certification
Registration Form ServSafe Food Safety
Training and Certification Please
mail to OSU Extension, 112 E. Mansfield St. Suite
303 Bucyrus, OH 44820 PH 419-562-8731 Fax
419-562-3677. Please include payment of 150
with registration. Deadline for
registration is Monday, February 23,2009.
Name Address
Email
City, State, Zip Home Phone Number
Employer Name Make Checks and POs
Payable to the OSU Extension. PH 419-562-8731
FAX [phone]
Course presented March 3rd, March 11th,17th, and
25th. Test date March 30, 2009 800 AM
till 12 Noon
This is a REGISTERED trademark of the National
Restaurant Association Educational Foundation.
Held atCrawford County Courthouse
Building Lower Level Conference Room 112 E.
Mansfield St. Bucyrus, OH 44820 Free Parking in
surrounding Lots Registration 150 Includes
Course Materials, Hands-on Activities and
Certification Exam Need more Information? Call
419-562-8731
Ohio State University Extension embraces human
diversity and is committed to ensuring that all
research and related educational programs are
available to clientele on a nondiscriminatory
basis without regard to race, color, religion,
sex, age, national origin, sexual orientation,
gender identity or expression, disability, or
veteran status.  This statement is in accordance
with United States Civil Rights Laws and the
USDA.Keith L. Smith, Ph.D., Associate Vice
President for Agricultural Administration and
Director, Ohio State University ExtensionTDD No.
800-589-8292 (Ohio only) or 614-292-1868
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• Session Topics
• 800 AM - 12 Noon
• Session One Tuesday, March 3rd
• Providing Safe Food
• Identifying Micro-Organisms and the
• relationship to Foodborne Illness
• Foodborne Illness Contamination
• Session Two Wed. March 11th
• The Safe Food Handler
• The Relationship between Hygiene
• and Food Contamination
• Cleaning and Sanitizing
• Receiving and Storage of Food
• Session Three Tues. March 17th
• Keeping Food Safe

This is a REGISTERED trademark of the National
Restaurant Association Educational Foundation.
What is ServSafe? ServSafe has become the
industry standard in food-safety training and is
accepted in almost all United States
jurisdictions the require employee certification.
The ServSafe program provides accurate,
up-to-date information for all levels of
employees on handling of food, from receiving and
storage to preparing and serving. This course is
designed to provide Food Service Managers with
updated principles of safe food handling. The
principles learned in this course can easily be
applied and practiced by all food service
workers. Upon successful completion of the
course and exam, participants will receive a
five-year Certification from ServSafe and the
National Restaurant Association Educational
Foundation.

• Course Objectives By the end of the course
  participants will
• Identify the principles of food microbiology
• Be aware of the standards enforced by the
  regulatory agencies
• Implement and monitor measures for prevention of
  foodborne diseases

Who should Attend?Food Service Managers and food
handlers at restaurants, convenience stores,
grocery stores, school food service workers, and
civic group members who prepare food for sale or
for consumption.
Cost of the course and certification test
materials is 150. Registration deadline is
Monday, February 23, 2009. Class size is limited
to 20 persons. The next class for ServSafe
certification will be scheduled in October 2009.