The ServSafe program helps prepare you for the ServSafe Food Protection and Manager Certification exam.

Training covers these concepts:
• The Importance of Food Safety
• Good Personal Hygiene
• Time and Temperature
• Preventing Cross-Contamination
• Cleaning and Sanitizing
• Safe Food Preparation
• Receiving and Storing Food
• Methods of Thawing, Cooking, Cooling and Reheating Food
• HACCP (Hazard Analysis and Critical Control Points)
• Food Safety Regulations
• And more . . .

9 Sessions
CRN 2047 CEU 3.2
Tuesday & Thursday, April 18 - May 16
5:30 PM - 9:00 PM - N102 - TRAD