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Tuesday, July 20 • 10:30am - 11:30am
104 - Food Safety: The Art and Science of Our Culinary World

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Hazard Analysis Critical Control Point (HACCP) plans are required by state and federal regulations in the creation of epicurean delights using processes with a higher risk of foodborne illness. An understanding of the purpose of these plans is valuable to those who seek entry into culinary, microbiology, product testing, and food science careers. SC DHEC’s Food Program seeks to partner with public schools across the state to support their science and culinary programs. This session allows us to share with you an overview of the content we propose to present to your students in both culinary and science curricula.

Speakers
avatar for Mary Ramirez

Mary Ramirez

Training Coordinator, SC DHEC
I am the Training Coordinator for the Food Protection Program for the South Carolina Department of Health and Environmental Control. During my tenure at DHEC I have served as a field agent in environmental health and a site supervisor at the North Area Public Health Clinic. Prior... Read More →


Tuesday July 20, 2021 10:30am - 11:30am EDT
Virtual Presentation

Attendees (5)