Food Protection Certification

Catalog description

This course meets the requirements mandated by the Pennsylvania Food Employee Certification Act. Topics covered included the types and characteristics of pathogenic bacteria, most common types of food borne illnesses, Hazard Analysis Critical Control Point (HACCP) system, and proper procedures for receiving, storing, preparing and handling foods. This course emphasizes practical application of safe food handling techniques to protect the public health. Students are eligible to sit for a nationally recognized ServSafe Food Manager certification exam. This examination is the final exam for the course. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.