Food Safety Management

Catalog description

Students are introduced to the importance of food safety, the Hazard Analysis Critical Control Point (HACCP) approach, workplace hazards, implementing workplace processes, and government regulations. The topics covered establish the food safety foundation and will be practiced during all remaining courses that utilize a production kitchen. Students are required to pass a food safety certification exam to comply with New York City regulations as part of this class. Failure to pass the certification exam will disallow the student from proceeding with remaining culinary courses. A course fee is required for the certification exam.