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 2021
Course Type: Credit - 1 Credit
Section: 700 (Closed)
Ways to take the class: Face-to-face
Time: 8:30AM to 5:00PM
Start Date: 12/11/2021
End Date: 12/18/2021
Room: HCAT 116
Hospitality Culinary Arts and Tourism Institute
Class Size: 15
Section Info: Note: Students enrolled in section 700 must purchase the textbook, Servsafe Managerbook with the Online Exam Voucher (ISBN 978-0-13-481236-6). Students enrolled in this face-to-face section can purchase the textbook through the bookstore. Every student must attend both sessions, including the mandatory exam on Saturday, November 20th, from 8 AM - 1 PM at the HCAT building, room 116.