ABOUT
Learn about the microbial risks involved and common challenges consumers face when handling and preparing frozen food, especially for vulnerable subpopulations.
Also discuss the importance of following preparation and cooking instructions, some at-risk behaviors and resources, and ways to communicate best practices in working toward the Healthy People 2030 goal of helping consumers “consistently follow proper chilling practices.”
Participants earn free CEUs from ANFP, CDR, NCHEC, and NEHA.
INSTRUCTOR
- Sanjay Gummalla, Senior Vice President of Scientific Affairs at the American Frozen Food Institute (AFFI)
