This course provides foodservice personnel at all levels with an up-to-date source of information for managing a safe and sanitary foodservice operation. Foodservice personnel are the single most critical element in keeping the foodservice operation safe and sanitary. The chapters cover topics such as: food safety, microorganisms, how to keep a clean and sanitary foodservice operation, prevention of food borne illness, process for food borne illness prevention, and food safety programs in schools. This 2-day course provides certification with successful completion of the accredited exam.
(Compliance Guidance) (TASN Code 100, 101, 310) 12 hours (Level 1, 3), USDA Professional Standards Code: 1130,2520,2610, 2630
This institution is an equal opportunity provider.