Mobile Food Unit Brochure –April 20<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"PURPOSE: This course is designed to advance Mobile Food Unit knowledge for Environmental Health Specialist. Areas that will be covered are: \u2022 Application \u2022 Plan review and menu review \u2022 Safety issues \u2022 Construction of trucks \u2022 Commissary requirements \u2022 Permitting \u2022 Management of food trucks operators \u2022 Enforcement scenarios Class size limited to 25; […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-919","page","type-page","status-publish","hentry"],"featured_image_src":null,"featured_image_src_square":null,"jetpack_shortlink":"https:\/\/wp.me\/P72K5D-eP","jetpack-related-posts":[{"id":372,"url":"https:\/\/ncehsop.org\/cms-sop\/covid19-update\/course-descriptions\/food-service-plan-review-course\/","url_meta":{"origin":919,"position":0},"title":"Food Service Plan Review Course","author":"editor--ncehsop","date":"July 15, 2014","format":false,"excerpt":"PURPOSE: This course explores the various aspects of plan review to ensure that food establishments meet the requirements of the North Carolina Food Code\u00a0and the Rules Governing the Sanitation of Food Establishments (15A NCAC 18A .2600). TARGET AUDIENCE: Environmental Health Specialists, Supervisors, Program Specialists, and Coordinators working at local health\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":217,"url":"https:\/\/ncehsop.org\/cms-sop\/covid19-update\/course-descriptions\/fd312-special-processes-at-retail\/","url_meta":{"origin":919,"position":1},"title":"FD312 Special Processes at Retail","author":"editor--ncehsop","date":"July 8, 2013","format":false,"excerpt":"PURPOSE: This course explores the various aspects of specialized processes at retail to ensure that food establishments meet the requirements of the North Carolina Food Code and the Rules Governing the Sanitation of Food Establishments (15A NCAC 18A .2600). Prerequisites do apply for this course.\u00a0 See brochure for more details.\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1305,"url":"https:\/\/ncehsop.org\/cms-sop\/nsf-onsite-standards-training\/","url_meta":{"origin":919,"position":2},"title":"NSF Onsite Standards Training","author":"editor--ncehsop","date":"May 22, 2019","format":false,"excerpt":"Program Description NSF International led the development of the American National Standards for all products used in commercial kitchens, restaurants and other foodservice establishments. The NSF sanitation standards are based on the FDA\u2019s Model Food Code. 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