Food Safety Management

Catalog description

In this course, students will gain a thorough understanding of the principles and practices essential for maintaining the safety and integrity of our food supply from a managerial perspective. Through engaging lectures, interactive discussions, and hands-on activities, participants will explore key concepts such as foodborne illness prevention, personal hygiene, proper handling and storage techniques, and effective sanitation procedures. Regulatory compliance and industry standards will also be emphasized. This course requires the passing of a nationally recognized Food Safety Manager Certification exam. Two class hours a week. Instructional Support Fee applies.