Understand Michigan Food Law 2007, foodborne illnesses, requirements for providing safe and sanitary equipment, pest prevention, and Hazard Analysis and Critical Control Points. Required for SNA Certification.

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Microbiology of Foodborne Illness. This segment contains detailed information about many bacteria which cause foodborne illness and requires participants to search their materials for details about each bacteria.

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Employee's Role in Safe Food Handling. The topics in Lesson III are personal hygiene, ready-to-eat foods, The Big Five, restricting or excluding infected workers, and other food safety practices. The lesson includes a brief video on hand washing and

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Practicing Safe Food Handling. Receiving, storage, and date marking are discussed in this lesson.

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Cleaning and Sanitizing Principles and Facilities Management. Tools for cleaning, establishing a master cleaning schedule, storage principles for clean equipment, and sanitizing equipment. Types of pests, pest control and elimination, and use and sto

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