2004-2005
News Release
REF NO.: 160
SUBJECT: PSA: How much do you know about food safety?
DATE: January 21, 2005
As recent cases of food poisoning involving community "teas" have demonstrated, the improper cooking and handling of food can have dangerous consequences for public health. While most publicized stories of food-related illness involve institutional food services operations, food poisoning and illness transmission can just as easily happen at home. That's why it's important for everyone to know safe food handling and preparation practices. To help raise awareness of food safety issues, Memorial’s Division of Lifelong Learning presents a 12-course program titled Food Safety is Everyone's Concern with Chef Darryl Haynes. The program starts Saturday, Jan. 29, 2005, runs from 10 a.m. until 1 p.m. and covers the following topics:
· The Flow of Food
· The Challenges of Food Safety
· Developing a Food Safety System
· Maintaining Sanitary Facilities and Equipment
According to Chef Haynes, the program blends theory with ready-to-use techniques towards ensuring the safety of the food supply. It also provides valuable insights into the purchasing of food. Content is presented in simple language, using diagrams and illustrations to convey key points.
"At the end of the program, you should be able to inspect a kitchen for food safety violations to within a 70 per cent accuracy rate," says Chef Haynes.
REF NO.: 160
SUBJECT: PSA: How much do you know about food safety?
DATE: January 21, 2005
As recent cases of food poisoning involving community "teas" have demonstrated, the improper cooking and handling of food can have dangerous consequences for public health. While most publicized stories of food-related illness involve institutional food services operations, food poisoning and illness transmission can just as easily happen at home. That's why it's important for everyone to know safe food handling and preparation practices. To help raise awareness of food safety issues, Memorial’s Division of Lifelong Learning presents a 12-course program titled Food Safety is Everyone's Concern with Chef Darryl Haynes. The program starts Saturday, Jan. 29, 2005, runs from 10 a.m. until 1 p.m. and covers the following topics:
· The Flow of Food
· The Challenges of Food Safety
· Developing a Food Safety System
· Maintaining Sanitary Facilities and Equipment
According to Chef Haynes, the program blends theory with ready-to-use techniques towards ensuring the safety of the food supply. It also provides valuable insights into the purchasing of food. Content is presented in simple language, using diagrams and illustrations to convey key points.
"At the end of the program, you should be able to inspect a kitchen for food safety violations to within a 70 per cent accuracy rate," says Chef Haynes.
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