FOOD PROTECTION

Catalog description

(Slashed with PH 40103 ) Topics surrounding foodborne disease prevention and food sanitation relative to quality control, food service and processing systems are introduced. Foodborne disease agents, microbiology, epidemiology and outbreak investigation techniques are explored. The regulatory process and agencies at the wholesale, retail and food service levels are introduced. Ohio food regulations are covered, including the Ohio Uniform Food Code. Basic preparation to conduct food serve inspections and foodborne disease investigations as part of agency regulatory programs and the opportunity to earn the National Restaurant Association ServSafe Manager certification are provided.