FS: Food Allergies - When Food Becomes Foe
New regulations and the revision of the FDA Food Code challenge every dietary manager to understand the impact of food allergy on a foodservice operation. Gain an in-depth understanding of what a food allergy is, and how it differs from food intolerance. Understand the symptoms, diagnosis, and practical tips for food handling to keep your allergic clients safer from this common risk • all with guidance from this booklet.
  • 3 hours Sanitation CE
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35.00
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