Why is sanitation certification necessary? 
As of July 2007, all Annapolis restaurants are required to have at least one certified food service facility manager available for consultation during normal business hours.

What courses do I need? 
Click on the course numbers below for schedule and pricing.

CERTIFICATION

HCT-333 - Certification in Sanitation
Designed by the National Restaurant Association as part of the ServSafe® program, this course is ideal for food service owners, managers and employees.

Learn more about the following:
  - Causes and prevention of food-borne illness    
  - Maintaining sanitary facilities and equipment  
  - Implementing a Hazard Analysis Critical Control Point (HACCP) system     
  - Safe flow of food from receiving through storage, preparation and service

Students who successfully complete the course and earn a 75 percent or higher grade on the examination will receive ServSafe® certification from the National Restaurant Association.

RECERTIFICATION
Maryland requires recertification every two years.

On-site and Online Training Options 
For prices for on-site training, online training options or information about taking the course for college credit, contact Continuing Education at
410-777-2325.