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Non-profit, volunteer-run groups that prepare food to be served or sold to the public must be sure that the food is safe. People who are great cooks at home don’t necessarily know how to safely prepare and store large quantities of food for large groups. Food that is not prepared safely may lead to foodborne illness. How will your organization protect its customers from foodborne illness?

Effective January 22, 2011, the Pennsylvania Department of Agriculture (PDA) requires the “person in charge” in a food service operation to hold a “nationally recognized food protection certificate” such as ServSafe®. To receive and maintain national food safety certification, all individuals are required to pass a certification exam every five (5) years. The certified person must be accessible, such as in person or by phone, during the facilities’ hours of operation.

Chestnut Gall Wasp – Monitoring a New Threat.

Sustainable Management of the Invasive Asian Chestnut Gall Wasp.

Many local municipal offices go begging for candidates to fill them. You can play a positive role in your community by running for office in the primary