Attend the National Restaurant Association Educational Foundation (NRAEF) food safety training to learn about the dangers of foodborne illness, how to prevent it, and the keys to food safety. See where contamination starts, the components for good personal hygiene, and how every employee can be a safe food handler. Discover how to prevent cross-contamination and how to utilize time and temperature controls effectively. Examine all aspects of cleaning, sanitation, and pest management. Participants will take the ServSafe Food Protection Manager Certification exam on the third day of the workshop. This is a two-and-a-half day course. Target Audience: Directors, Supervisors, and Managers. There is a $125.00 fee for this workshop to cover the cost of materials.