This class will be held in the Culinary Arts Department in G Building face to face.

This training is a comprehensive non-credit course on Food Safety, culminating in the ServSafe Food Protection Manager Certification Course. This 12-hour training program is designed to equip participants with the essential knowledge and skills needed to ensure food safety in various settings including restaurants, catering services, and food establishments.

Course objectives

1. Describe the principles and practices essential for maintaining the safety of food from a managerial perspective.

2. Apply proactive measures to prevent foodborne illnesses in various food service settings

3. Identify potential food safety hazards

4. Utilize proper handling and storage techniques, including temperature control, cross-contamination prevention, and labeling requirements, to ensure the safety of food.

5. Demonstrate personal hygiene practices that help keep food safe.

6. Implement effective sanitation procedures in food preparation areas, equipment, and utensils to maintain cleanliness and hygiene, minimizing the risk of contamination.

7. Become certified in Food Safety Management

Course dates: July 12, 19, 26

Time: 9:00am - 4:00pm

Location: G Building/Culinary Arts Dept.

Students must purchase Serv Safe Exam through Serv Safe website www.servsafe.com for $37.99 which is not included in the price of the class.  

Students must bring a laptop for the exam on the last day of class.