[nabs-l] more on no-cook cooking from CCooke

[Annemarie Cooke]

Hey gang, the importance of constant cleaning and sanitizing while handling food cannot be underestimated. Culinary professionals need certification i ServSafe, a national exam and must re-certify every five years. Leanring Ally has the study guuide for this, by the way, and BEP vendors who serve food also must take ServSafe exam.Food handling can be even more unsafe as the temperature rises in the summer. It may not be inspiring, but it is totally important.
 
Annemarie