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Ms. Warden began by stating that this was a pretty straightforward <br /> variance from the food code. Ms. Warden asked Mr. Kuhn if he had signed <br /> up for the ServSafe training course. <br /> Mr. Kuhn confirmed that Peter Muse, his program director, is going to be <br /> attending the course in Sandwich. <br /> Mr. Santos asked if Peter Muse was not the person in charge who was <br /> ServSafe certified as of yet. <br /> Mr. Kuhn replied that Mr. Muse was not certified and there was no one <br /> certified at present at the club. <br /> Ms. Warden interjected that Mr. Kuhn had agreed to keep all potentially <br /> hazardous food to a minimum. <br /> Mr. Kuhn stated that they serve one meal a week on Friday evenings. <br /> They serve a free meal to kids. There are three volunteers that do the <br /> preparation. Any food that is left over is gone after the meal. Since he <br /> became aware that there was an issue with the ServSafe certification. <br /> He has Dino Mitrokostas of Finally Dino's has been present at each meal. <br /> Mr. Doherty asked him why Mr. Kuhn waited so long. This has been an <br /> issue for over a year. <br /> Mr. Kuhn stated that he has been on the job for two months. There was <br /> no one in the director's position and it slipped by. As soon as he was <br /> aware of it he set up a meeting and signed up for the course. <br /> Mr. Doherty asked what kind of facility he was running. <br /> Mr. Kuhn replied that there was kitchen at the Boys & Girls Club. <br /> Ms. Warden stated that Mr. Harrington and she are hoping to put together <br /> some sort of requirement that the employees would be required to attend <br /> one four hour session for food handling. This would be a positive thing in <br /> the Booster Club they have a number of people that have taken the <br /> course. They were thinking about having a mandatory course for all "food <br /> service" establishments. Mr. Mitrokostas has done that with his <br /> employees. <br /> Mr. Kuhn has spoken with the County Extension Service. It is called <br /> "Risky Business" and is a two-hour training for the full staff. <br /> 7 <br />