Food and Beverage
Illinois regulations require food establishments to have at least one Certified Food Protection Manager (CFPM) on staff. This course uses the National Registry of Food Safety Professionals examination, which is approved by the American National Standards Institute. You will learn about basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. Certification is required every five years.
Instructor: U of I Extension
1576 Sec. A Mon/Wed (2 sessions) 7/8-7/10, 9:00AM-2:00PM, HCC NRC Rm 1203/1204