Course Description
This course meets basic instruction in safe food handling practices required in most jurisdictions for all food service employees. Two hours are packed with state laws regarding personal hygiene, required holding and finish temperatures, equipment and sanitation standards, and how illness is transmitted in commercial kitchens. It also provides a good introduction to those managers and owners responsible for seeing their employees are following state standards.

Completion may require further registration with local health departments.
 

 

Course Syllabus
Please click here to view the course syllabus.