NFMT Teaches the Importance of Food Safety

June 28, 2013 | By scnewsltr
     Naval Supply Systems Command's Navy Food Management Team recently conducted a food safety-training course based on the National Restaurants Association's (NRA) ServeSafe program.      The course teaches culinary specialists safe food handling, personal hygiene, the importance of food safety, time and temperature control, cleaning and sanitizing, and safe food preparation. NAVSUP FLC Norfolk Corporate Communications [caption id="attachment_1187" align="alignright" width="300"]
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SFC Corrin Johnson-Rhea, USA, Veterinary Corps, lectures to a class room full of Navy Culinary Specialists about the food saftey.
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NFMT "SAFE-Serve" Class
SFC Corrin Johnson-Rhea, USA, Veterinary Corps, lectures to a class room full of Navy Culinary Specialists about the food saftey.
Photo By: Bill Pointer
VIRIN: 130628-N-ZZ219-1187
Naval Supply Systems Command's Navy Food Management Team recently conducted a food safety training course based on the National Restaurants Association's (NRA) ServeSafe program. The course teaches culinary specialists safe food handling, personal hygiene, the importance of food safety, time and temperature control, cleaning and sanitizing, and safe food preparation.