Insure the safety of your facility, customers and staff, with proven and effective policies for simplified cleaning, sanitation and safety methods. Achieve compliance with HACCP guidelines and increase staff efficiency as you implement safe principles for food handling and sanitation skills, proper management of physical facilities and equipment, and develop crisis management for food borne illness outbreaks.
Learning Objectives
Enhance compliance of your facility and staff with sanitation/safety regulations and HACCP Guidelines.
Develop crisis management protocols for foodborne illness outbreak.
Implement proper physical of facilities/equipment management.
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