The Safe Food Handler

Certificate Course
CEUs: 0.03
Clock Hours: 15Min
378 learners enrolled
FREE

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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.