Keep Your Food Service Skills Up to Date to Prevent Foodborne Illness
Due to recent publicity regarding foodborne illness outbreaks, your customers are more concerned about food safety. Don’t miss this 1-day opportunity to obtain certification from the National Restaurant Association and update your skills in foodborne illness prevention.
You will:
*Receive a 7th Edition ServSafe Manager reference book for your establishment.
*Discover the critical areas of food safety.
*Learn to develop your own HACCP program.
*Be able to implement facility sanitation and employee training.
*Prior to the training, you will receive the ServSafe Manager book. The class is taught in English -- contact us if you need a book or test in Spanish, Chinese or Korean.
Registration is due 1 week prior to training.
All Things Sourdough
Did you know that April 1st is National Sourdough Day? And, no, this is not an April Fools Joke! Sourdough is a timeless tradition that is making a modern comeback across the world. In today’s era, convenience foods and prepackaged breads are dominating society, however, an old baking tradition is making a strong comeback. Sourdough is known for its fermentation process, health benefits, unique flavor, and so much more!
Sourdough’s history dates back thousands of years and is one of the earliest forms of leavened bread. Unlike commercial bread, which relies on store-bought yeast for rising, sourdough is made with a natural starter. The starter is made from a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment over time. This process is known as the fermentation process, and it not only gives the sourdough a distinct flavor but also enhances its nutritional profile. The slow fermentation process also breaks down gluten and enhances nutrient absorption, making sourdough a favored choice by many. There are many baked products that can be made from sourdough, but common baked items include bread, bagels, pizza crust, tortillas, dinner rolls and more!
Many sourdough lovers praise the bread for its ability to digest easier than commercial store-bought bread. The long fermentation process breaks down gluten, making it easier for some people to tolerate compared to traditional bread. Additionally, sourdough contains prebiotics and probiotics that promote gut health. Sourdough also has a lower glycemic index meaning it has less impact on blood sugar levels.
Mastering the craft of sourdough can be as simple or as intricate as one desires. It begins with a healthy starter, which requires regular feeding to maintain its activity and become strong over time. Once you have an established starter, many different baked items can take place. Most items start with mixed dough, then it undergoes bulk fermentation, shaping, proofing, and finally baking. The process can take anywhere from 12 to 48 hours, depending on the desired results. Sourdough baking has even sparked interest with different variations including whole grain, rye, and gluten-free sourdough options.
More and more people are rediscovering the joys of sourdough because of its slow fermentation process and wholesome ingredients. This timeless bread continues to prove that sometimes the best flavors take time to develop.
Jada Zimmer
Food, Nutrition, & Health Extension Educator
Nebraska Extension in Buffalo County
1400 East 34th St Kearney, NE 68847
308-236-1235
For more on Cottage Food Law, visit
https://cottagefoodlaw.unl.edu/
Go NAP SACC
Go Nutrition and Physical Activity Self- Assessment for Child Care (NAP SACC) is designed to promote healthy child development by supporting healthy eating and physical activity for the children in your care. Go NAP SACC focuses on 5 main health areas: breastfeeding & infant feeding, child nutrition, infant & child physical activity, outdoor play & learning and screen time. It is designed for providers that care for children from the ages of birth to 5 years old. If you would like more information about Go NAP SACC, please contact Buffalo County's Food, Nutrition and Health Extension Educator, Jada Ruff, at 308-236-1235.
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