Anyone who works in food facilities needs to understand the potential hazards that could impact the safety of food, and good hygiene practices needed to prevent foodborne illness.

This course covers:
o foodborne illnesses
o food safety hazards
o the responsibilities of food handlers
o good manufacturing practices:
o temperature control
o food facility design and construction
o control of hazards
o food preparation and processing equipment
o cleaning and hygiene
o pest prevention
o food safety management systems

Written by food safety trainers, with a post-course assessment, you can train and receive your certificate at a time and place convenient to you.