There is a registration fee per person, which covers the cost of educational materials, testing supplies and meals provided during full-day classes. The registrant must attend all sessions in order to complete the course.
Some of the key concepts presented during the course include:
- Sanitation: You will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. You will learn how contamination occurs, the components of good personal hygiene, and how every employee can be a safe foodhandler.
- The Flow of Food: You will learn how to prevent cross-contamination, and how to use time and temperature control effectively. A focus will be on safe receiving, handling, preparation, serving, storing, cooling and reheating of foods.
- Sanitary Facilities and Pest Management: You will learn critical aspects of cleaning, sanitation and pest management.
For additional information contact:
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