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TO store or NOT to store? When in doubt come check it out! 1-San CE Level II – Sanitation and Safety

$15.00

Protect food in all phases of preparation using HACCP Guidelines and Foodservice: Specify the standards and procedures for preparing food. Federal deficiency F812, the sanitation tag continues to be in the top five nationwide Nursing Facility tags. Motivating your team to do the right things all the time in your kitchen and dining rooms! Basic skills of safe food handling, cleanliness and pride in your jobs is what we need to instill in our dietary staff from back of the house to front of the house, OWN it!

Learning Objectives:

  • Knowledge of the regulations for safe food storage

  • Learn how to audit and train your staff on proper food storage

  • Define clean in relation to sanitary and safe food handling

  • Standards, policies, competencies become knowledgeable in the way to implement them

  • Learn how to create a Clean Culinary Culture in your dietary department.

Protect food in all phases of preparation using HACCP Guidelines and Foodservice: Specify the standards and procedures for preparing food. Federal deficiency F812, the sanitation tag continues to be in the top five nationwide Nursing Facility tags. Motivating your team to do the right things all the time in your kitchen and dining rooms! Basic skills of safe food handling, cleanliness and pride in your jobs is what we need to instill in our dietary staff from back of the house to front of the house, OWN it!

Learning Objectives:

  • Knowledge of the regulations for safe food storage

  • Learn how to audit and train your staff on proper food storage

  • Define clean in relation to sanitary and safe food handling

  • Standards, policies, competencies become knowledgeable in the way to implement them

  • Learn how to create a Clean Culinary Culture in your dietary department.