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913o Ccw" cM�q <br /> 7 4P <br /> r 'Pax.. 15" ooU <br /> ,A.+ � k; r <br /> •w$, <br /> Certificate f C fl " A +' <br /> Foodcard <br /> Food Industry Training Jimmie M . hatn <br /> is recognized for successfully completing the <br /> PFoodcard Food Handler Basics Course. <br /> Certificate Number: A-1167241 <br /> issued: 01/15/2019 valid Through: 01115/2022 <br /> eFoodCard - Robert D. Anderson, REHS <br /> mom, <br /> r( 1 <br /> x: �j q(� q /� *y <br /> IMAW <br /> ASTM E2659 <br /> CERTIFICATE ISSUER 0113£7 f ar�" .coo - 88 .243.0222 <br /> Food Handier �� Foo <br /> Foo card Certificate sof Completion Fob card Certificate of Completion <br /> Jimmie M. Rish4:vain Jminiie M. Rishwsin <br /> .._.-__.._..._._...__._______,. _... __..__. .... ....._-................................._........ <br /> _.._. <br /> efoodcard:Com is recognized'air urces,sful 1 c urtplef i rig �fOOdCaPd.CotRt if,Iecognirced for suc.<:asfully completing <br /> 8E8.243 0222 the eFoodcard Food Handler basic:; :nurse: 88 8,243,022.2 the eFoodcard food Handle+ Rasics(-'ourse. <br /> C4-1 %2 i �A-11 ?2A1 <br /> i_ertific::7te hr.trnYie, ...----., � Cc�rtitica*e Number: <br /> ed 01'1' 2i..9 0?f16.2t1201/152022 ta d Through <br /> - -_- - <br /> i _ <br /> T s s - f3h.:l l`•; ; rxancei ensu°nmu rs ,t-a...�:t-raYr1 -Rc)l),ik v, ndi� rso[)"4"H5 <br /> ... ..... ......... ..... ... .. .. ... ........... ..... ..., ... .... ......,.,, .,,....: ...................................................................,.........................................I........... <br /> k' �� µ <br /> ,u have successfully completed the eFoodcard Ha terminado con exito el curso basico eFoodcard <br /> 1od Handler Basics Course. Cut cards along de manejador de alimentos. Corte las tarjetas a to <br /> Ated lines. Provide one to your employer and largo de las lineas punteadas. De una a su empleador <br /> ep one for your records. If you have questions, y guarde la otra para sus registros escritos. Si tiene <br /> 11 888.243.0222. ! preguntas, Ilame al 888.243.0222. <br />