The Pantry Food Safety Workshop is offered exclusively to our member agencies at no cost. Its curriculum was developed by a team of nutrition and food safety professionals and is taught on site by the Nutrition Department of The Greater Boston Food Bank. The content was developed for pantries who distribute both perishable and nonperishable foods and should be taken by staff and volunteers who distribute groceries to pantry clients. Food pantries must attend this workshop at least once every two years in order to receive USDA and MEFAP products from GBFB. Attendees who successfully complete this course will receive a certificate of participation. Topics include transporting food safely, maintaining sanitary facilities and vehicles, assessing food safety, roles of regulatory agencies, and preparing for inspections.
The National Restaurant Association Educational Foundation designed the ServSafe® curriculum for frontline food preparation staff and managers. Massachusetts requires all Board of Health licensed facilities to have at least one ServSafe® certified staff member on staff per shift. Certification is granted to participants upon successful completion of the national exam. Topics include maintaining sanitary facilities and equipment, understanding HACCP (Hazard Analysis and Critical Control Point), roles of regulatory agencies, and preparing for inspections. This course is open to the public for a fee of $185 and to active member agencies for $135 per person. Registration fee includes the training, textbook, and sitting for the national exam.
Periodically, The Greater Boston Food Bank offers regionally based Pantry Food Safety Workshops. If your agency is willing to host a workshop, please contact the Nutrition Department to check on availability and site requirements. A minimum of 10 Member Agencies must be registered for regional food safety trainings.
The state of Massachusetts now requires all establishments who need ServSafe® certification to undergo Food Allergy Awareness Training. To purchase and view the online video from the National Restaurant Association, click here.