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Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule, lower costs and much more!
Upcoming Sessions:11/27 – St. Louis, MO (Register by 11/9)
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Len King, Chef, McCormick Spices3:00PM - 4:00PM
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Renee Greiner, RDN, LD & Kyndra Hamblin, RD, LD1:30PM - 2:30PM