Sanitation & Food Safety (taken all of Mod 1)

Course Description and Rationale:
This course introduces students to important food safety and sanitation issues facing professionals of the food and beverage industry. The class serves as the foundation for the entire program by helping establish a thorough understanding and competence in food service sanitation, food borne illness prevention and kitchen safety. The course covers the principles of food microbiology; major food borne illnesses, standards enforced by regulatory agencies, and applied measures for keeping food safe. The end of the course will require the student be certified in sanitation standards through the National Restaurant Association’s ServSafe exam. Certification is expected prior to the first internship, and is a requirement for graduation.

For a view of my ServeSafe exam please see Below:

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