This session was recorded in July 2020 at the 2020 ANFP Virtual Annual Conference & Expo (ACE).
Presenter: Robert McKeon, CDM, CFPP
Food safety is a living, breathing
entity and is always changing. With the recent 2017 FDA food code update, many
additional items were added among other industry related challenges that we
face. In this session, you will learn what the “key” violations are and what
inspectors are looking for when they come to your kitchen.
Upon completion of this course, the
successful learner will be able to:
key violations in a kitchen inspection
how to utilize our surveyors as a tool to assist us; to be deficient free
to implement training changes within our dining culture
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
This course is a level I continuing competence.
To view continuing
competence level descriptions, visit the ANFP website.