Sanitation & Safety

Catalog description

Provides 30 instruction hours on food safety training and certification, using the ServSafe program created by the National Restaurant Association Educational Foundation. A comprehensive course-includes updates from the 2007 supplement of the 2005 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. Presents HACCP recipes/procedures/protocols. Includes food security, crisis management, and active managerial control. Also provides 15 instruction hours on kitchen safety and basic first aid resulting in creation of a safety risk management program for kitchen and dining. Emphasis is on application of knowledge in a management setting. A ServSafe Food Protection Manager Certificate and Ohio Department of Health ServSafe card are provided to students who pass the NRAEF certification and American Red Cross First Aid, CPR, Blood Borne Pathogen and Automated Electronic Defibrillator training. Co-requisite: NONE