Training: Rodent Management for Commercial Kitchens
Baiting strategy, proofing, documentation and audit readiness for hotel, restaurant and cloud-kitchen contracts.
Food service contracts are won and lost on audit performance. This session covers what auditors actually look for, how to build a bait station map that survives scrutiny, and how to keep records that answer a question before it is asked.
Places are limited to forty so the practical segment stays useful. Member firms may send up to two technicians at the member rate.