County officials announced details of a new foodborne illness training course Thursday. Employees of restaurants and commercial kitchens will be required to take the training by January 2011. From left, Doug Hamernik, Public Health Sanitarian/Certified NEHA (National Environmental Health Association) Trainer; Mark Stow, Environmental Health Director; Greg Edwards, Chautauqua County Executive and Christine Schuyler, Public Health Director. P-J photo by Nicholas L. Dean

MAYVILLE — Chautauqua County is taking proactive steps to curb foodborne illnesses. Unveiled Thursday by County Executive Greg Edwards, a new training program will educate restaurant workers about proper food handling techniques and procedures. A new addition to the county’s sanitary code, all food service establishments in the county will now be required to have at least one employee take the three-hour course. “We’re giving restaurants and food service establishments until January 2011 to come into compliance with this new regulation,” said Christine Schuyler, county public health director. Calling the training course “good for everyone,” Schuyler explained how the new requirement will have a threefold effect. “This program will not only improve the conditions in the restaurants and the conditions of the food itself, but also I hope that it will help to boost the confidence of the public in the wonderful restaurants that we have in this county,” Schuyler said.