Course Overview
- Food Safety: What Are the Key Issues
- Training on Food Allergens and Cross-Contact
- Handwashing: Dangerously Overlook
- Time and Temperature Violations: Damaging the Bottom Line
- Handling Illness Among Food Service Employees
- Food Safety Training: Always an Essential Component
- Certified Kitchen Managers: Trained to Protect
- Food Safety Training: A Continuous Cycle
- Employee Retention
- Responding to a Foodborne-Illness Outbreak