Home canning of vegetables, meat and poultry all require processing in a pressure canner to destroy the bacterium Clostridium botulinum. Following USDA recommendations, pressure canners with dial gauges should be tested for accuracy each year to ensure safe home food preservation.
The Manager Training program provides food service managers, operators, and owners with accurate, up to date information on all aspects of handling food, from receiving and storing to preparing and serving. The principles learned in this course can easily be applied and practiced by all food...
