Description
Food Safety Programs are not effective unless records are kept. Warehouses are accustomed to keeping records for accounting purposes. The documentation of behaviors – times, temperatures, cleaning etc. have not traditionally been part of the normal operations, and not every associate has been in the position to take or keep records. This model helps to explain the need to do so, and to train backup personnel.
Certificate
By completing/passing this course, you will attain the certificate Certificate of Training
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Training programs are sold on either a per-user basis or a group basis, providing an individual user or group a 12 month subscription to access the specific training program purchased.
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