About
This course is designed for managers, supervisors, and kitchen leads who need to manage food safety in food operations in the United States. It covers contamination risks, time and temperature control, employee hygiene, allergen prevention, cleaning and sanitizing, and inspection readiness. By the end, participants will be able to establish daily controls, train their team, respond to incidents, and maintain a safer, more organized operation.
You can also join this program via the mobile app. Go to the app
Overview
Price
$100.00