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John Doe is a seasoned hospitality expert with over 20 years of experience in restaurant management and culinary arts. As a certified trainer, he has dedicated his career to empowering restaurant leaders with the skills and knowledge needed to excel in the fast-paced food industry. John is passionate about integrating technology with traditional management techniques to streamline operations and ensure compliance with national standards.

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The Top 5 Key Risk Factors in Foodborne Illnesses

May 13, 2026 |

Register & Buy Now The Top 5 Key Risk Factors in Foodborne Illnesses is a mandatory requirement for food service establishments to ensure public health and regulatory compliance. Understanding these factors is not just about passing a routine inspection; it is...

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The “Big 6” Illnesses: Food Safety Guide

May 12, 2026 |

Register & Buy Now The "Big 6" Illnesses is a mandatory requirement for food service establishments to ensure public health and regulatory compliance. Our training and compliance programs are led by an Approved FMC Proctor, Manny Campos (License: EDUPR-111709),...

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Date Marking: Ready-to-eat TCS foods Guide

May 12, 2026 |

Register & Buy Now Date Marking: Ready-to-eat TCS foods is a mandatory requirement for food service establishments to ensure public health and regulatory compliance. Our training is led by an Approved FMC Proctor (License: EDUPR-111709). TCS stands for...

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