Ins and Outs of Food Inspections

You used to get a 97 when the Inspectors came - now you get a 3.

 What’s going on? 

This interactive small group workshop reviewed new food safety inspection forms and discussed how the changes will affect your score. We also looked at foodborne illnesses your employees might get and reviewed who can work in your kitchen and who cannot. Then we helped participants write policies to document their procedures relating to employee illness.

This workshop was held in March, 2016 and was eligible for 3 Sanitation subsequent approval continuing education hours from the Association of Nutrition and Foodservice Professionals.

If you would like to have this workshop repeated or or more information, call (815) 323-1244 or e-mail jeanramsay@frontier.com.