2018 Spring Issue of the WAFCS Connections Newsletter

The Spring issue of the WAFCS Connections Newsletter is now available.
Featured Items in this Issue:
Page 1   Dr. Jan Bowers to Received the AAFCS Distinguished Service Award
Page 2   From the President’s Desk /Washington Affiliate in Action /Debbie Handy
Page 3    2018 Plan of Action / Executive and Public Information Directors Announce
               Their Retirement
Page 4   New Officers: Andrew Chamberlin / Jessica Monfils
Page 5   WAFCS Annual Awards / 2017 Special Awards
Page 6    Living in a Time of Banned Words  / Waist Deep in Recipes
Page 7   Waist Deep in Recipes, Continued
Page 8   How Does FCCLA Fit into WAFCS / Inspired by FCCLA
Page 9   Say Yes to FCS Update / Euthenics / Debbie Handy Honored with Two Awards
              in 2017
Page 10 AAFCS Atlanta / ServSafe Preconference Training at WA FCS Annual
Page 11 WA FCS Annual Conference October 21-23
Page 12 Mark Your Calendars


2018 Spring Newsletter Final

Message from IFHE: World Home Economics Day 2018

International Federation of Home Economics
Press Release
13th March 2018


The theme of the World Home Economics Day 2018 (WHED 2018)
“Home Economics Literacy: Skills for Healthy and Sustainable Cooking”
supports these two main aims of the World Health Organisation (WHO).

1. Reduce Non Communicable Diseases and
2. Food Safety to avoid Foodborne Illness.

With the topic of the WHED 2018 the International Federation for Home Economics
(IFHE) underlines the significance of Home Economics Education for all!
Food Safety and Healthy Diets are key aspects of Home Economics Education in the
subject “Food and Nutrition”.

Healthy Cooking to Reduce Non Communicable Diseases
The WHO Healthy diet Fact sheet N°394 points out the consequences of healthy diet
and unhealthy diet in correlation with lack of physical activity.

The WHO action plan aims to reduce the Non Communicable Diseases by 25% until 2025.
Home Economics Education enables children, adults and professionals to plan and
prepare healthy diets, which are relevant from the first day of life until the old age.

Healthy Cooking to Reduce Foodborne Illness
Eating contaminated food is an important cause of illness, disability and deaths around
the world, as revealed by the first ever WHO Estimates of the Global Burden of Foodborne
diseases published in December 2015.

Consumers play major Role in Food Safety
The WHO highlights, even though food producers have the primary responsibility to
keep the food we buy safe, consumers have an important part to play. Knowing our
food, and the associated benefits of being an empowered consumer, should be taught
from the youngest possible age. https://www.unspecial.org/2015/04/empoweredchildren-are-the-best-health-ambassadors/2/

ServSafe Training at WA FCS Annual Conference

Washington State University Extension is offering the ServSafe Manager Certification training for teachers, food service managers, culinary instructors, students and other individuals who have responsibility for teaching, learning or implementing best practices in food safety and food preparation.

Food safety training is a commitment, a mindset and a smart business practice for everyone involved in food preparation or food service operations. Trained people in the food business support safe food handling practice.

Date:               Sunday, October 21, 2018
Location:        Washington Annual FCS Conference, Great Wolf Lodge – Centralia
Time:              8:00 a.m. – 4:00 p.m. (includes testing)

ServSafe is a nationally recognized, comprehensive food safety training and certification program for anyone involved in food preparation or the food service industry.  The training includes the latest updates in food safety and best practices used in the industry to implement critical food safety procedures. It is the highest standard in food safety training and certification to keep food safe and protect the public from foodborne illness. In addition to learning about preventive measures to keep food safe, the course also includes crisis management and handling emergency situations. ServSafe training is an opportunity to obtain nationally accredited food safety certification from the National Restaurant Association.

The cost for this course is $130 and includes the textbook and test.  Each participant needs his/her own textbook.  Pre-study is highly recommended.  Upon receipt of registration money, the textbook will be mailed to you.  Successful completion of the course includes a ServSafe certificate for 5 years.

The registration form can be found in the link below.  Fill out the registration form in the link and mail to WSU Extension with your payment. Registration should be received by October 1 to assure a textbook and ample study time. Class size is limited to 25 people.

If you have any questions about the class, please contact Margaret at 509.745.8531 or viebrock@wsu.edu.

ServSafe Preconference Workshop – Great Wolf Lodge 2018