Food Safety Certification

Catalog description

Sanitation policies and procedures for dietitians, food service professionals, restaurant owners and foodservice employees. Includes chemical, biological, and physical food hazards, basics of food safety systems including HACCP, methods of safe food handling, equipment cleaning and sanitizing, and controlling pests. A passing score on the National ServSafe Food Safety Certification examination is required for a C grade or better in this course. Prerequisite: BIO 212 and BIO 213 .