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
Food Protect & Safety
Required Textbook: ServSafe Coursebook, CBX7 (ISBN: 9781582803340)
This class runs for the Academic Calendar 2025 Spring 2, 02/05/2025 – 05/07/2025.
This class meets online synchronously and has an exam in person.
Detailed class information will be posted on Canvas.
For further inquiries, please contact the professor, John Bandman, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.