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: Spring 2026
Course Type: Credit - 1 Credit
Section: 700 (Closed)
Ways to take the class: Face-to-face
Days: Sa
Time: 08:30 AM to 05:00 PM
Start Date: 04/11/2026
End Date: 04/18/2026
Location: Main Campus
Room: HUM 116
Building:
Humanities
Instructor: A. Keahey, M. Levins (Subject to change)
Class Size: 16
Section Info: Note: Students enrolled in this face-to-face section can purchase the textbook through the bookstore. Servsafe Managerbook with the Online Exam Voucher (ISBN 978-1-58280-399-9). Students must attend both sessions of this course.