Food Safety

The Foodservice Education and Safety Training Program (FEAST) was established in 1986. The goal of this program is to upgrade the knowledge of foodservice professionals in standard operating procedures, determined to be necessary for protecting the public health in foodservice establishments and to prepare these individuals to pass state and national certifying exams.

Hazard Analysis Critical Control Point (HAACP)

The HAACP training was launched in 1999.

Phlebotomy

The Family Health Services Phlebotomy Training Program was established in 1994 . The goals of this program are to:

(1) Provide beginning students with didactic and practical instruction that enhances the development of social, clerical and technical skills necessary for a career in phlebotomy.

(2) To upgrade the knowledge and skills of currently employed phlebotomists and other allied health professionals desiring cross training.

(3) Prepare these individuals to pass state and national certifying exams.

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