Child Nutrition ServeSafe (Professional Standards 2600) - 011832
Attend the National Restaurant Association Educational Foundation (NRAEF) food safety training to learn about the dangers of foodborne illness, how to prevent it, and the keys to food safety. See where contamination starts, the components for good personal hygiene, and how every employee can be a safe food handler. Discover how to prevent cross contamination and how to utilize time and temperature control effectively. Examine all aspects of cleaning, sanitation, and pest management. Participants will take the ServSafe Food Protection Manager Certification exam on the third day of the workshop. This is a two-and-a-half-day course. Target Audience: Directors, Supervisors, and Managers

Audiences Charter School Personnel, Child Nutrition Personnel,
21st Century Learning  Vision Article IV - Accountability for Learning,   Vision Article V - Organizational Transformation,   Vision Article VI - More Balanced/Reinvigorated State/Local Partnership


SessionScheduleLocation
01859707/11/2018 08:00am - 03:30pmESC Region 11
01859707/12/2018 08:00am - 03:30pmESC Region 11
01859707/13/2018 08:00am - 12:00pmESC Region 11
Fee   Please log in to see fees.
Credit Hours   16:00 hours of Child Nutrition 
Presenter   Amanda Tucker ESC Region 11 
Seats Left   full 

This session has reached its capacity, and is no longer open for enrollment, or has been closed for other reasons.



If you require special arrangements or have special needs (such as an interpreter for the hearing impaired),
contact Jessica Wheat at jwheat@esc11.net or (817) 740-7545 at least three weeks prior to the training program date.

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