The food supply in the United States is considered to be one of the safest in the world, yet according to the Centers of Disease Control, millions of Americans still come down with foodborne illnesses every year.

MARCOM's new "Food Handling Safety" and “HACCP…Hazard Analysis and Critical Control Points in the Food Industry” courses discuss the contamination hazards that are associated with food handling, and the materials, equipment and safe work practices employees should use to ensure that the foods they prepare are, in fact, safe enough to eat.

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