This distance education course focuses on the dangers of foodborne illnesses, how to prevent them and the keys to food safety. Learners will discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. They'll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating. Participants will learn how taking active managerial control of critical foodborne illness risk factors makes all the difference for a safe operation. The program will cover all aspects of cleaning and sanitation in a practical, applicable manner. Students can work at their own pace, but the final certification exam will be held at KCC on scheduled dates determined by the instructor. Upon passing the exam, students will receive a National Restaurant Association certificate that is good for five years. This course is a requirement for ACF certification.
Learner OutcomesStudents will learn to nationally recognize methods of assessing and implementing high levels of food safety and sanitation in a professional food service environment. Students who pass the final exam will receive a national certificate good for five years.
Once you register and pay for the course, the coordinator, Frank Gonzales, will be setting up your account to access the curriculum online via UH's online learning platform Laulima. If you have any questions regarding the next step after you register and pay for the course, please contact Frank Gonzales at 734-9441 or the Noncredit Registration Office at 734-9211.