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10/14/2017 <br />VW1 <br />Foodcard <br />Food Industry Training <br />4M <br />�.�.,. <br />Your Card I eFoodcard <br />Food Handler <br />Certificate of Completion <br />ESMERALDA RAMOS <br />is recognized for successfully completing the <br />eFoodcard Food Handler Basics Course. <br />Certificate Number: <br />CA -798510 <br />Issued: 10/14/2017 Valid Through: 10/14/2020 <br />............................................................................................................................. <br />[a Food Handler <br />Foodcard Certificate of Completion <br />ESMERALDARAMOS <br />efoodcard.com is recognized for successfully completing <br />888.243 0222 the eFoodcard Food Handler Basics Course <br />Certificate Number: CA498510 <br />Issued: <br />10114M(11710) Through: 1W 1d12020 <br />eFoodCard - Robert D. Anderson. REHS <br />........... ................................................. - ................................................................ <br />Congratulations <br />You have successfully completed the eFoodcard <br />Food Handler Basics Course. Cut cards along <br />dotted lines. Provide one to your employer and <br />keep one for your records. If you have questions, <br />call 888.243.0222. <br />eFoodCard - Robert D. Anderson, REHS <br />efoodcard.com • 888.243.0222 <br />[a <br />Food Handler <br />Foodcard <br />Certificate of Completion <br />ESMERALDA RAMOS <br />efoodcard.com <br />is recognized for successfully completing <br />888.243.0222 <br />the eFoodcard Food Handler Basics Course. <br />Certificate Number CA499510 <br />Issued: 1011N2 " Valid Through: M412020 <br />eFootlCarcl -Robert D. Anderson. REHS <br />Felicidades <br />Ha terminado con exito el curso basico eFoodcard <br />de manejador de alimentos. Corte las tarjetas a to <br />largo de las lineas punteadas. De una a su empleador <br />y guarde la otra para sus registros escritos. Si tiene <br />preguntas, Ilame al 888.243.0222. <br />https://www.efoodcard.corn/account/downloads rd/b37b3fd64fbe2353744ldGf5l7Oc 3b7 1/1 <br />