Learn the causes and prevention of food-borne illness, maintenance of sanitary conditions, and how to implement a Hazard Analysis Critical Control Point (HACCP) system. Study the flow of food from receiving through storage, prep and service. Take the national food safety certification by the National Restaurant Association (NRA) designed for food service professionals. A certification from the NRA is issued to students who satisfactorily complete the course and pass the examination.
Term: Spring 2024
Course Type: Credit - 1 Credit
Section: 700 (Closed)
Ways to take the class: Face-to-face
Days: S
Time: 8:30AM to 5:00PM
Start Date: 02/03/2024
End Date: 02/10/2024
Location: Off-Campus
Room: HCAT 116
Building:
Hospitality Culinary Arts and Tourism Institute
Instructor: Varies (Subject to change)
Class Size: 18
Section Info: Students enrolled in this section must purchase the textbook, Servsafe Managerbook with the Online Exam Voucher (ISBN 978-0-13-481236-6). Students enrolled in this online section can purchase the textbook through the bookstore.