The course is intended to guide students to identify and apply food safety and sanitation standards in all facets of food handling from receiving to service. It involves identifying temperatures for receiving, storage, food preparation and service. The course also examines the most common food allergens and foodborne illnesses, thereby preparing students to practice safe food handling, cleaning and sanitizing procedures in the foodservice industry. This course prepares students for the ServSafe Food Protection Manager Certification Examination.
Total Program Hours: 45 hours
This class runs for the Academic Calendar Spring 2 02/07/2024 – 05/07/2024.
This class meets online asynchronously and has an exam in person.
Required Textbook: ServSafe Coursebook, CBX7 (ISBN: 9781582803340) Bookstore Information
Detailed class information will be posted on Canvas. For further inquiry please contact the professor, John Bandman, at [email protected].
Course: Food Protect & Safety
|Start Date||End Date||Fee|
|February 6th, 2024||May 7th, 2024||$450|