Duration: 4 hours
Food poisoning, although ever present, is also preventable. Correct handling and storage techniques for food can help prevent risk of illness. With this course you will learn about procedures to identify and avoid food poisoning, such as understanding the characteristics of bacteria responsible for food poisoning, treatment, cooking methods, food production, handling and deterioration.
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Please note: Course notes are provided in PDF format for your convenience and can be downloaded to print or view on your device.