Food service workers play a vital role in education and school breakfasts and lunches provide the best nourishment certain students receive each week. In order to protect students from foodborne illness, workers should be trained on proper hand washing, personal hygiene, pest control, adequate refrigeration, thorough cooking, appropriate waste disposal and effective cleaning.
Titles in This Category
- Food Allergies and Anaphylaxis: A Daily Battle
- Food Service For Schools: Keeping It Clean
- Foodborne Illness Prevention: HACCP Principles
- Bloodborne Pathogens for Cafeteria Employees: Safety Behind the Lines
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