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.
Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments
Certificate Course
Clock Hours: 35Min
(approximate amount of time it will take to finish this course)