ANFP Marketplace

The search for local food that is healthy and safe while supporting the local community continues to be in high demand. This course will help you define what local means and what food products are typically sourced locally. In addition, you will learn how “buying local” affects your food safety practices, what is allowed by the regulatory agencies if you want to buy local foods for your clientele, and what precautions you need to take to keep the food you serve safe.

Learning Objectives:

• Define local and be able to identify ways to include local foods safely on menus
• Understand the key federal food regulatory agencies and their role
• Identify major sources of foodborne illness and causes of their outbreak

Course login is valid for 1 year from date of purchase. No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.

This course is a level II continuing competence.
View continuing competence level descriptions here.