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Table Of Contents

DINING LOCATIONS
RULES OF CONDUCT FOR WMU EMPLOYEES REPRESENTED BY AFSCME
HAIR RESTRAINT POLICY
EMPLOYEE RELATIONS
SERVING THE CUSTOMER
SERVING LINES AND BARS:
Hazard Analysis Critical Control Point (HACCP)
Date Marking
FOOD TEMPERATURE LOGS
Microorganisms associated with foodborne illness:
KNIFE SAFETY
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WMU_DiningTrainingManual

WMU_DiningTrainingManual

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Published by koobe

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Published by: koobe on Aug 26, 2011
Copyright:Attribution Non-commercial

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01/12/2013

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