ServSafe

Catalog description

Provides 30 instruction hours on food safety training and certification, using the ServSafe program created by the National Restaurant Association Education Foundation. A comprehensive course-includes updates from the 2003 supplement of the 2001 FDA Food code, as well as new science-based and industry best practices relevant to state and local laws. Focuses on the control of microorganisms, contamination, food allergens, food borne illness, and the safe food handler. Follows the flow of food from purchasing through service. A ServSafe Food Protection manager Certificate and Ohio Department of Health ServSafe card are provided to students who pass the NRAEF certification exam. Co-requisite: NONE