This course guides students in identifying and applying food safety and sanitation standards across all stages of food handling, from receiving to service. Students learn proper temperature controls for receiving, storage, preparation, and service, as well as the most common food allergens and foodborne illnesses. Emphasis is placed on safe food-handling practices, effective cleaning and sanitizing procedures, and industry-standard protocols. The course also prepares students for the ServSafe Food Protection Manager Certification Examination.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: 18 years or older with a high school diploma or equivalent.

Total Program Hours: 45 hours

Academic Calendar: This class runs for the 2026 Spring 2 from February 4 to May 5, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online asynchronously and has an in-person exam.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.