• Risky Business - CDC Risk Factor Alert

    The CDC identifies five common factors that contribute to foodborne illness. These categories are termed by the FDA as “foodborne illness risk factors” and most foodborne illness can be attributed to at least one of them. Health department officials focus on these risk factors when conducting inspections or surveys so it is important that the foodservice practices in your operation are designed to minimize or eliminate risk.

    To receive CE credit, purchase the webinar in the ANFP Marketplace and complete the quiz.

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