2/10/13 - 2/17/13

It is the last week at KBS and of course the most intense.  We are in two training programs. The first program lasting two full days was the ServSafe Food Production Manager Certification.  This certification is nationally recognized and will be just another tool for us to use.

Rita Klavinski  and Jeannie Nichols

This course involved all aspects of food safety.  We covered time and temperature controls of various types of food to ensure the safety of those who consume it. We discussed the different types of foodborne illnesses, the bacteria or viruses that may cause this, and how to prevent them. In all, it was pretty interesting and since a written test was required for certification we all paid attention. I'm happy to say that all 11 of us passed.

Dr. Boreen

The other three days of the week were spent on HACCP, which stands for Hazard Analysis and Critical Control Points. This certification required 25 contact hrs. with our instructors Dr. Al Boreen and Sarah Wells. Dr. Boreen, among his various duties, helped set up the meat lab and was the manager there until his retirement.  He now teaches this class all over the world.  Sarah Wells is an instructor in Animal Science Department and works in the meat lab teaching at MSU. She will be our instructor when we get there. I have pictures of her when we get on her turf.

HACCP, in general terms, is a plan to ensure the safe production of food products.  The plan involves how and where health hazards may be lurking in the course of production. A flow chart is developed and the critical control points are identified.  Appropriate measures are then made to prevent the risks of food hazards.  That's the basics.........and now we're off to MSU.