Ready-to-eat Foods Serve It Up Safely TM

pem style="font-style: italic; font-weight: normal; color: rgb(0, 0, 0); font-family: Arial, Helvetica, sans-serif; font-size: 14.4px; font-variant: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255);"Serve It Up Safelytrade; Online Courses/emspan style="color: rgb(0, 0, 0); font-family: Arial, Helvetica, sans-serif; font-size: 14.4px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px; -webkit-text-stroke-width: 0px; display: inline !important; float: none; background-color: rgb(255, 255, 255);" are a flexible, effective way to help meet the State of Minnesota#39;s requirement for renewing Food Manager certification./span/p

pstrongfont color="#333333" face="Helvetica Neue, Helvetica, Arial, sans-serif" style="font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255);"span style="font-size: 14px;"This course is approved for one hour of continuing education for Minnesota Certified Food Managers./span/font/strong/p

pspan style="font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px; -webkit-text-stroke-width: 0px; color: rgb(51, 51, 51); font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; background-color: rgb(255, 255, 255);"Learn the risk factorsnbsp;associated withnbsp;ready-to-eat (RTE) foods.nbsp; Work through scenarios to determine the responsibility of the person-in-charge to control these risk factors. Choose the appropriate frequency of cleaning and sanitizing food service equipment and surfaces to prevent contamination. Review a common illnessnbsp;scenario and decide whether to restrict or exclude the ill employee from the food service establishment. /span/p