8 hours
This is a short course, designed for employees of the food service industry. Topics include microbiology, types of foodborne illness, receiving and storing food safely, preparing food, serving food, personal hygiene, ware washing and cleaning.
Prerequisite(s):
Offered in the following terms: 2012 Winter, 2012 Spring, 2012 Summer
For more information, timetabling or to register visit: NIC Connect 