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For a complete 2008 class schedule click here  .
To register online use the links below, or click here to download a registration form.
Pantry Food Safety Workshop
Our Pantry Food Safety Workshop was developed by a team of nutrition and food safety professionals and is taught by the Greater Boston Food Bank's nutrition staff. The curriculum was developed by pantries that distribute both perishable and nonperishable food to high-risk populations. The workshop should be taken by staff and volunteers who distribute groceries to pantry clients. Attendees who successfully complete this workshop will receive a certificate of participation that will allow their pantry to receive perishable USDA products. Topics include: transporting food safely, maintaining sanitary facilities and vehicles, assessing food safety, roles of regulatory agencies, and preparing for inspections. The Greater Boston Food Bank offers this workshop at no cost to its Member Agencies.
Register for Pantry Food Safety Workshop
Residential Food Safety
The Greater Boston Food Bank's nutrition staff developed this curriculum for transitional homes where staff, volunteers, and residents prepare meals in a small functioning kitchen. We will travel to your location to train your staff, volunteers, and residents in safe food handling. This workshop provides interactive training on several topics including proper food preparation hygiene, cross-contamination, and time and temperature abuse. Attendees who successfully complete this course will receive a certificate of participation. Topics include: proper cooking temperatures, proper thawing and cooling methods, and assessing food safety. The Greater Boston Food Bank offers this workshop at no cost to its Member Agencies. This course will be held at your location.
Register for Residential Food Safety Workshop
ServSafe® Course
The National Restaurant Association Educational Foundation designed the ServSafe curriculum for frontline food preparation staff and managers. The course is taught by certified ServSafe instructors. Massachusetts requires all Board of Health-licensed facilities to have at least one person on staff who is trained and certified in food safety. Participants receive certification from the National Restaurant Association upon successful completion of the course. Participants can also use the information they learn during the class to develop and conduct food safety training for their own staff. Topics include: Maintaining sanitary facilities and equipment, understanding HACCP (Hazards Analysis and Critical Control Point), roles of regulatory agencies, and preparing for inspections. The fee for active Member Agencies is $110 per person. All others will be charged a fee of $150 per person. This course is open to the public and offered at The Greater Boston Food Bank or at an agency with more five or more participants.
Register for ServSafe Course
For additional information or to schedule a course, please contact The Greater Boston Food Bank's Nutrition Department at 617-427-5200 or nutrition@gbfb.org.
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