Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments

Certificate Course
CEUs: 0.06
Clock Hours: 35Min
211 learners enrolled

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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 based on guidance in the FDA Food Code 2005.