Making A Difference
Impact Summary Reports
- 2012 - Year in Review
- 2013 Beef Systems
- Learning Child
- Guardianship/Conservator Training Program
- Crops - Youth Programming
- Agricultural Economics
- Cropping Systems Productivity
- Food, Nutrition & Health
- Agriculture Water Management
- Animal Manure Management
- Water Climate Environment - Community
- Business Ventures and Innovation
- ECAP - Entrepreneurial Communities
- 2013 ESI and Beyond
- NACO Institute of Excellence
ServSafe Manager Training
ServSafe Food Safety Training
A Food Safety Training and Certification Program from the National Restaurant Association Educational Foundation
ServSafe is the food service industry’s premier food safety training and certification course. It is recognized by more federal, state and local health jurisdictions than any other food safety training program in the United States.
The ServSafe course is recommended for all types of foodservice managers, both commercial and non-commercial.
This is a great opportunity to obtain your National Certification and update your skills in food-borne illness prevention. Consumer concern about food safety is at an all time high. ServSafe certification demonstrates to your customers that you are committed to ensuring their health and serving safe food.
|The ServSafe Course |
| ServSafe Course |
Will Help You:
|Note: This workshop is a fast-paced overview of the textbook. Reading the book prior to the workshop will give you the best chance for success on the exam. This course has been approved for 8-10 hours of continuing education for dietitians, diet technicians and dietary managers.|
2014 Managers Classes- able to register online through PayPal. Printable Flier can be found here.
January 21 and 22, 2014
|Location:||UNL Douglas/Sarpy County Central Office|
8015 West Center Road
|Fee:||$25 - $145|
Fees Outlined Below
|Class Limit:||50 - Register Early|
Cindy Brison M.S., R.D.
For registration information call the Douglas & Sarpy Counties Extension Office at 402-444-7804 or email
Registrations are not accepted at the door.
Cancellation of class attendance is required 48 hours prior to the start of the training. Registration payment may be deferred to the next class only.