The Safe Food Handler (WN)

Description

This course is based on Chapter 2: Management and Personnel in the U.S. Food Code (2008). It is designed to teach those working in the food service industry methods for reducing foodborne illnesses. This course covers topics on basic handwashing, covering cuts, wounds and sores, proper clothing, how to report foodborne illnesses, excluding and restricting workers, as well as other important food safety policies.

Courses contained in The Safe Food Handler (WN)

The Safe Food Handler

Duration: 15Min

CEUs: 0.03

Unacquired

Details

schoolCertificate Course
trending_up CEUs: 0.03
access_timeClock Hours: 15Min
event_availableCourse Availability: No expiration
shopping_cart $15.00

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