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A study of personal cleanliness; sanitary practices in food preparation; causes, investigation and 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|
|Sep 07 - Oct 30||MTWRFSU / 12:00 AM - 12:00 AM||Distance Education||King Charles W||143644||CHEF-1005-1002|