Food Safety: Preventing Foodborne Illness

In an effort to help ensure the health and safety of our program participants and the people they serve, the Office of Risk Management periodically conducts ServSafe® Food Protection Manager Certification courses. The courses are open to all archdiocesan parishes, schools and institutions with food service facilities.

For Parish Volunteers

The USDA publishes a guide called, “Cooking for Groups: A Volunteer’s Guide to Food Safety." The goal of this brochure is to help volunteers prepare and serve food safely for large groups such as church socials and community gatherings.  For a copy of this guide in either English or Spanish, contact the Office of Risk Management.