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: Summer 2026
Course Type: Credit - 1 Credit
Section: 600
Ways to take the class: Face-to-face
Days: S
Time: 8:30AM to 5:00PM
Start Date: 06/06/2026
End Date: 06/13/2026
Location: Arnold Campus
Room: HUM 116
Building:
Humanities
Instructor: Varies (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 held in HUM building room 116.