Open
12 of 12 seats available Register by Aug 31
Mode
In-Person
Credits
1.00

Examine principles of sanitation that relate to professional butchering operations. Learners will apply these principles in the forthcoming HACCP class.

Meeting Information

Days & Times
Monday 08:00 AM - 10:00 AM (Aug 26 – Oct 28)
Location
E110 - Culinary Lab Wausau - E Building
Instructor
Travis Teska