http://michiganfoodconsultant.disqus.com/enSun, 24 Aug 2014 12:36:03 -0000http://michiganfoodconsultant.com/event/september-2014-metro-detroit-michigan-servsafe-food-safety-manager-class/#comment-1557088312<p>How long is the certfication good for?</p>MarySun, 24 Aug 2014 12:36:03 -0000http://michiganfoodconsultant.com/blog/3-types-of-hazards-to-food-haccp/#comment-1449639294<p>what is the meaning of biological,chemical,and physical hazards?</p>lawrenceMon, 23 Jun 2014 05:44:28 -0000http://michiganfoodconsultant.com/blog/3-types-of-hazards-to-food-haccp/#comment-1436249919<p>The example of Biological Hazards are Viruses, Bacteria, Parasites and Fungi. The Chemical are Cleanser, Sanitazers, Polishes, Polishes Lubricant, Toxic Metals. The Physical are Hair, Dirt, Bandages, Metal Staples, Broken Glass, Natural Object (eg. fishbones and fillet).</p>Byun BaekhyunSun, 15 Jun 2014 06:14:37 -0000http://michiganfoodconsultant.com/blog/3-types-of-hazards-to-food-haccp/#comment-1237608440<p>what those example of biological,chemical,biological hazard</p>kimberlySun, 09 Feb 2014 22:05:08 -0000http://michiganfoodconsultant.com/blog/servsafe-class-cost/#comment-383563554<p>I would like some info for servsafe classes coming up in wayne county our school certifcation is going to expire next year</p>Dennis TurekSat, 10 Dec 2011 13:16:54 -0000http://michiganfoodconsultant.com/blog/food-protection-manager-certification-required-by-michigan-law/#comment-221407368<p>cool! </p>GuestWed, 08 Jun 2011 14:05:17 -0000