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A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. For additional information please call (806) 371-5265.
|Date||Days/Time||Location||Instructor||Course ID||Course Section|
|Jun 08 - Jul 30||MTWRFSU / 12:00 AM - 12:00 AM||Distance Education||King Charles W||140466||CHEF-1005-4001|