with Susan Taylor, Boothbay Region Adult & Community Education
The course discusses foodborne illnesses, including information on specific foodborne pathogens and biological toxins, such as shellfish poisoning, contamination, and food allergens. Prevention is also covered, with information regarding purchasing and receiving guidelines, food preparation, holding, and serving guidelines, food safety management systems, sanitation guidelines for facilities and equipment, and integrated pest control, as well as food safety regulations and employee training.
Apr 2 - 4th, 2019
Tue - Thu for 1 week from 3:00 - 6:00 pm
Boothbay Region High School
236 Townsend Ave
Boothbay Harbor, ME 04538 Get directions