Food Safety Education Program:

This State of Hawaii, Department of Health statewide program was launched in 1989 with the primary purpose of protecting the public from foodborne illnesses through education and training. The instructors, Registered Sanitarians with extensive field experience, provide real world insight. Participants include chefs, cooks, dieticians, managers, pantry workers, stewards, waiters, waitresses, and a host of other professions.

The following workshops and classes are offered at NO CHARGE:

• FOOD SAFETY CERTIFICATION WORKSHOP. During this 2 day workshop, you'll learn to implement specific procedures to prevent foodborne outbreaks, utilize proper food handling techniques to ensure safe food service, conduct a sanitation self inspection of your premises, and understand basic concepts of the Hazard Analysis Critical Control Point ("HACCP") system.

  Oahu workshops will be held on the following dates:	July 29-30, 2008
  	November 5-6, 2008
  	February 10-11, 2009
  	May 5-6, 2009
  	August 11-12, 2009
  	November 10-11, 2009

  *For registration information, please call Dennis Loo at 586-8012.

• FOOD SAFETY CLASS. These 1 and 2 hour classes are designed to provide the food handler with a basic understanding of food microbiology, become familiar with the major foodborne illnesses and learn to implement specific procedures to ensure safe food preparation. The classes also provide an excellent review for those already certified.

• INTRODUCTION TO HACCP. What is HACCP? How can I use it to prepare a safer food product? Learn the 7 basic principles of HACCP and how to integrate it into your food preparation.

FOR MORE INFORMATION CALL: Dennis Loo (Oahu) at (808)586-8012, or John Nakashima (Islands of Kauai, Maui, and Hawaii) at (808)933-0917.