Learn the causes and prevention of foodborne illness, maintenance of sanitary conditions, and how to implement a Hazard Analysis Critical Control Point (HACCP) system. A ServSafe® Food Protection Manager certification from the NRA is issued to students who satisfactorily complete the course and pass the examination.
Term: Spring 2025
Course Type: Credit - 1 Credit
Section: 500
Ways to take the class: Face-to-face
Days: W
Time: 6:00PM to 9:30PM
Start Date: 02/05/2025
End Date: 03/05/2025
Location: Off-Campus
Room: HCAT 116
Building:
Hospitality Culinary Arts and Tourism Institute
Instructor: Michael R Levins (Subject to change)
Class Size: 18
Section Info: Note: Students enrolled in this face-to-face section can purchase the textbook through the bookstore. Servsafe Managerbook with the Online Exam Voucher (ISBN 978-1-58280-399-9). Students must attend all sessions of this course.