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Course Description

This course introduces learners to the fundamentals of food safety in the food-service industry. Course content includes the study of food borne illnesses, contamination, the flow of food through a food-service operation including purchasing and receiving, storage, preparation and service, sanitary facilities, cleaning and sanitizing principles and pest management. Hazard Analysis Critical Control Point (HACCP) and food safety systems are discussed. Successful completion of this course will result in a ServSafe Food Protection Manager Certification form the National Restuarant Educational Foundation.
 
Dates: Continuous Enrollment
Hours: 8 - 15
Cost: $295.00
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