Kentucky

Learn2Serve Food Safety HACCP for Retail Food Establishments (16 Hour)

Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA's desire to implement voluntary HACCP. The course first examines HACCP's principles and concepts.

Food Safety HACCP for Retail Food Establishments (16 Hour)

Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA's desire to implement voluntary HACCP. The course first examines HACCP's principles and concepts.

2120 - Telecommunications Protection II: Installation and Configuration

The purpose of this videotape is to continue on from SPT 19 the discussion of telecommunications protection. While SPT 19 presented protection devices, this module focuses on specific installation practice and typical configurations. After study of the course and associated workbook, participants should be able to understand the following overall concepts and apply them to their day-to-day activities.

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