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Webinar - Is Your Storage Area Inspection Ready?

Webinar - Is Your Storage Area Inspection Ready?

Price:

$12.00 - Member

$15.00 - Non-Member

1.00 Sanitation CE Credits

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Description

In this one-hour webinar, you will learn about managing foodservice storage areas, so they are survey ready. This webinar will review proper storage methods, including the proper use of cardboard, and will also discuss the terminology of “use by,” “best if used by,” and “sell by” markings on food products.

Learning Objectives

Upon completion of this course, the successful learner will be able to:

  • Understand how to have their storage area ready for a survey...and pass!
  • Learn how to apply best practices for rotating stock, cardboard, and pest control in their storage areas
  • Distinguish between "use by," "sell by," and "best if used by" dates on products and regulatory date marking

Speaker: Melissa Vaccaro, MS, CHO, CP-FS has a Master of Science degree in Biology and Bachelor of Science in Biology and Environmental Education, both from Shippensburg University. Melissa is the Vice President of Consulting for PTI Consulting Group, a Division of Paster Training, Inc. PTI Consulting Group works with top food and alcohol retailers, manufacturers, processors, and operators. As a core member of the management team, Melissa leads, develops, and oversees the PTI Consulting Group throughout the US, as well as provides numerous public health-related presentations and trainings. Melissa is co-author of the SURE™ HACCP book series. Before joining the PTI team, Melissa was with the Pennsylvania Department of Agriculture Bureau of Food Safety and Laboratory Services for nearly 25 years, where she dedicated her career to the service of safe food and the prevention of foodborne illness.

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.

Sponsored by:

Reinhart-200 and ANFPLogo_OFFICIAL_RGB

This course is a level II continuing competence.
To view continuing competence level descriptions, visit the ANFP website.

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    © 2019 Association of Nutrition & Foodservice Professionals

    © 2019 Association of Nutrition & Foodservice Professionals