All agencies are required to be certified once every 3 years. By the end of this course, you will be able to: • Identify food safety risks • Take appropriate action when someone has symptoms of foodborne illness or is diagnosed with a reportable disease • Follow good personal hygiene and hand care practices • Identify cross-contamination risks and methods for prevention • Implement effective cleaning and sanitizing procedures • Identify appropriate pest prevention measures and signs of pest infestations • Maintain facilities and equipment in compliance with regulations.