Whether by chemicals, objects, infestation, or foodborne pathogens, the food you prepare and serve to your guests can become contaminated and dangerous to your guests and employees. Take food safety and sanitation seriously. This program presents important concepts and principles to help prevent physical or chemical contamination, infestation by pests, and biological contamination by foodborne pathogens. In addition, the program presents critical steps to take when receiving, storing, preparing, serving, and restoring food.
Program includes a Trainer's CD-ROM featuring content overviews, training exercises, checklists, worksheets, a "Quick Quiz" assessment tool, and Certificates of Completion. Also available in: |
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