This course includes the study of safe food handling, identification of food-borne illness, and establishment of a food safety system. It includes the study of the flow of food through the operation, as well as safe storage, sanitary facilities, and equipment. Other topics include establishment of an integrated pest management system, accident prevention, and crisis handling. There is an extensive discussion of sanitary regulations, agencies, and employee sanitation training. Upon successful completion of the ServSafe exam, students receive a National Restaurant Association's certificate.
Course is offered On-line