Recertification in Sanitation | Learn the cause and prevention of food-borne illnesses, maintenance of sanitary conditions and how to implement a Hazard Analysis Critical Control Point (HACCP) system. Study product flow from receiving through storage, prep and service. Textbook information available at AACC Bookstore. CEUs issued. $114 includes $48 fee. Note: Designed for food service professionals. Students who complete the course and pass the exam receive certification from the National Restaurant Association. Exam voucher will be provided to students.
Term: Spring 2024
Course Type: Noncredit - 0.8 CEUs
Section: 201
Ways to take the class: Face-to-face
Days: F
Time: 8:00AM to 5:00PM
Start Date: 05/03/2024
End Date: 05/03/2024
Location: Off-Campus
Instructor: Akemi N Keahey (Subject to change)
Class Size: 15