Preventing cross contamination represents a food safety fundamental that every foodservice operator needs to address. Cross contamination is a multi-faceted issue that encompasses such foodservice aspects as food preparation and storage, food allergies, handling of clean and dirty dishes and utensils, food waste management, employee hygiene and more.
In this hour-long, interactive webcast, held in conjunction with National Food Safety Month, experts will share best practices and their experiences in helping foodservice operators reduce the potential risks associated with cross contamination.
Click here to view the webcast on-demand (free registration required).
FCSI members may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.