Food Services, Sanitation, Safety and Equipment

Catalog description

This course will focus on food service employees’ role in preventing foodborne illness in a commercial environment. This course will also outline Supervisor’s responsibilities in maintaining standards of health and safety as well as analyze selection and use of food service equipment for optimum safety and sanitation, and to meet federal, state and local regulations. This class also offers the ServSafe Manager Certification Exam given for National Restaurant Association ServSafe certification. (A, CSU). (C-ID HOSP 110)