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Food Borne Illness Review
In this course we will review the different FBI covered on this exam, discuss tips for studying them and touch on prevention and monitoring of FBI
- Course
- By Dana J. Fryer, MS, RD, CNSC
In this course we will review the different FBI covered on this exam, discuss tips for studying them and touch on prevention and monitoring of FBI
This course will be covering cooking/storage temperatures, HACCP, equipment, kitchen layout, can/scoop sizes.
If you struggle with applying topics to practice questions this is the course for you! Course includes 4 with worksheet with the questions.