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This course is designed for food employees who are seeking food protection manager certification based on Conference for Food Protection Standards. Program covers personal hygiene and employee health; purchasing and storage; eliminating cross-contamination; handling allergens; pest control and facility design; cleaning and sanitizing and correct temperatures for storing, preparing and holding foods. Certification is based on passing the ANSI-approved exam from the National Registry for Food Safety Professionals and is accepted throughout the United States for 5 years.
Dates: April 29 & 30, 9:00 AM - 5:00 PM
Exam: May 2, 9:00 AM - 12 noon
Registration Deadline: April 22, 2019
Cost: $125.00 (covers the cost of the book, practice exam and exam)
Make checks payable to: NC Coop Ext. Ed. Fund
Location: 193 Thomas Heights Rd., Franklin, NC 28734
Contact Info: Julie Sawyer: (828) 349-2046
This short course is designed for the professional chef or anyone in the food industry that wants to learn the art and science of making high quality cured meats. The main focus will be how to combine elements of salt and time to create love! To accommodate your busy schedule, this workshop will be held on four Monday afternoons from 1:00 pm - 5:00 pm. Enrollment will be limited to 15 people, so you will have ample opportunity to interact with the instructors. North Carolina State University’s Processed Meat Laboratory has the equipment to demonstrate the various techniques to produce high quality and safe charcuterie.
- Basic meat science and pork carcass cutting
- Classification of different sausages
- Microbiology and chemistry of dry/semi-dry sausage
- Use of starter cultures
- Production of various fresh, dry and semi-dry sausages
- Introduction to dry cured whole muscle specialty meats
- Development of a HACCP plan and variance for NCREHS
Safe Plates is a course for Food Protection Managers and satisfies requirements for the 2017 Food Code. Class will be held at the Johnston Ag Center:
May 1st, 9a-4p (1-hr lunch break, lunch not provided)
May 2nd, 9a-1p
May 3rd, Exam begins at 9a
Registration deadline is April 12th and can NOT be extended. Registration fee is $125 and includes book, presentation copies, study guide, 2 practice exams, digital thermometer, and exam.
North Carolina Cooperative Extension in Haywood County will offer Safe Plates - preparing managers for Food Safety Manager Certification.
Managers successfully completing the National Registry of Food Safety Professionals Certify Exam meet the FDA Food Code requirement for ANSI (American National Standards Institution) approved Certified Food Protection Manager.
Managers trained in NC Safe Plates create a work environment that minimizes food safety risks in their restaurants, cafeterias and grocery stores through best practices, open communication and thoughtful practice.
The course will be held on Monday and Tuesday, May 6 & 7 from 9:00 am -5 pm each day. We will take a 1 hour break for lunch. The exam will be given on Wednesday, May 8, 2019 from 9-12 noon.
The registration deadline is: April 30, 2019
Registration fee: $125.00
Register in person or by mail:
For accommodation requests or more information contact: email@example.com or call: (828)-456-3575
NC Safe Plates is a new Food Safety Manager Certification Course developed by NC State University and an alternative to ServSafe. This course will prepare food service managers to complete the National Registry of Food Safety Professionals Food Safety Manager Certification Examination. NC establishments must have at least one supervisor certified as a food protection manager through an American National Standards Institute (ANSI)- accredited program or face a two-point violation from the health department.
Managers will receive a certificate to display in their operation which will verify with local Environmental Health Departments that they are in compliance.
• Upcoming Class – Monday - Wednesday, May 13, 14, and 15, 2019 from 9:00am – 1:00pm. The two-hour exam will be on Thursday, May 16 from 9:00am – 11:30am. Please register and pay by Tuesday, April 30 at Caldwell County NC Cooperative Extension, 120 Hospital Avenue. NE, Suite 1, Lenoir, NC 28645. The cost of the class is $120.00 which covers the book, exam, handouts and refreshments.
• The class will be held at the Agriculture Center/Caldwell County Library, 120 Hospital Ave. NE in Lenoir. For more information call (828) 757-1290 or contact Margie Mansure firstname.lastname@example.org
NC State Pork Butchery School is open to the general public as a basic pork processing workshop. Participants will be able to gain hands‐on experience cutting a pork down into primal and retail cuts. This workshop is ideal for beginners or those wanting more experience in meat processing. North Carolina State University’s Processed Meat Laboratory has the equipment to demonstrate the various techniques to produce high quality and safe charcuterie.
What Will You Receive?
All participants will get a six-inch boning knife, a NC State Pork Butchery School apron, lunch and fresh pork to take home (bring a cooler for safe transport home). Safety waiver: We will cover lab safety and proper use of cutlery, but all participants must sign a waiver prior to working in the NC State Processed Meat Lab and handling any knives.