Special Processes for Food Service
This course focuses on the microbiology of various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with these foods. Particular emphasis is placed on sous vide, cook/chill, acidification to prolong shelf life and sanitation in retail settings.
This training combines lectures and demonstrations by experts in food safety and regulations.
Questions? Please contact the Food Processing Center at firstname.lastname@example.org