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: Fall 2020
Course Type: Credit - 1 Credit
Ways to take the class: Online
Start Date: 11/20/2020
End Date: 12/12/2020
Instructor: Tia L Berry
Class Size: 16 - Only a few seats left!
Section Info: Note: Students enrolled in section 272 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. Every student must attend the mandatory exam on Saturday, December 12th, from 8 AM - 1 PM at the HCAT building, room 116. Students are encouraged to attend the optional review period, time to be determined.