Food Safety Basics for Ice Cream Makers: Importance of Food Safety

$35.00

After completing this course, participants will be able to:

Explain why food safety is important to ice cream makers
Identify characteristics that make a product high-risk or low-risk for food safety issues
Explain how ice cream can potentially be high-risk

Course length: 40 minutes

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After completing this course, participants will be able to:

Explain why food safety is important to ice cream makers
Identify characteristics that make a product high-risk or low-risk for food safety issues
Explain how ice cream can potentially be high-risk

Course length: 40 minutes

After completing this course, participants will be able to:

Explain why food safety is important to ice cream makers
Identify characteristics that make a product high-risk or low-risk for food safety issues
Explain how ice cream can potentially be high-risk

Course length: 40 minutes

Worker Health and Hygiene in the Prevention and Control of Enteric Viruses in Food Production and Processing Environments

$99.00

Foodborne Enteric Viruses

$115.00

Waste Management in the Prevention and Control of Enteric Viruses in Food Production and Processing Environments

$175.00

Controlled Use of Water in the Prevention and Control of Enteric Viruses in Food Production and Processing Environments

$175.00

Prevention and Control of Enteric Viruses in Food Production and Processing Environments Bundle

$645.00

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