Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments (WN)

Description

The purpose of this course is to remind operators and regulators about safe practices used to control risk factors in institutions (Hospitals & Schools), restaurants (Full Service & Fast Food), and retail food (Deli, Meat & Poultry, Seafood, and Produce Departments) establishments. The "food safety messages" found in this course also include recommendations that were created based on guidance in the FDA Food Code 2005.

Courses contained in Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments (WN)

Details

schoolCertificate Course
trending_up CEUs: 0.06
access_timeClock Hours: 35Min
event_availableCourse Availability: No expiration
shopping_cart $15.00

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