Learn the causes and prevention of foodborne illness, maintenance of sanitary conditions, and how to implement a Hazard Analysis Critical Control Point (HACCP) system. A ServSafe® Food Protection Manager certification from the NRA is issued to students who satisfactorily complete the course and pass the examination.
Term: Fall 2024
Course Type: Credit - 1 Credit
Section: 700
Ways to take the class: Face-to-face
Days: S
Time: 8:30AM to 5:00PM
Start Date: 09/14/2024
End Date: 09/21/2024
Location: Off-Campus
Room: HCAT 116
Building:
Hospitality Culinary Arts and Tourism Institute
Instructor: Varies (Subject to change)
Class Size: 18
Section Info: Notes: Students enrolled in this face-to-face section can purchase the textbook through the bookstore. Students must attend both sessions of this course. Students enrolled in section 700 must purchase the textbook, Servsafe Managerbook with the Online Exam Voucher (ISBN 978-1-58280-399-9 ).