Loading...

Course Description

This course introduces the basic principles of sanitation and safety relative to the hospitality industry.  Topics include personal hygiene, sanitation regulations, safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics.

Learner Outcomes

In this course, students will learn:

  • How to safely serve food.
  • How to manage food service equipment.
  • Proper cooking temperatures.
  • How to safely manage food through receiving, storing, preparing and holding.
  • The content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

Notes

Students will need a ServSafe Mangers book with exam scantron for this course.

Credential Information

Loading...
Enroll Now - Select a section to enroll in
Section Title
ServSafe Certification
Section ID
98222
Type
Online, self paced
Days
Th, F, Sa, Su, M, T, W
Time
12:00AM to 12:01AM
Dates
Aug 15, 2024 to Oct 09, 2024
Location and Schedule
View Details
Contact Hours
16.0
Location
  • Distance Ed-Cont Ed
Delivery Options
CLASS  
Course Fee(s)
Reg Fee 0 to 24 Hours non-credit $70.00
Additional Fee(s)
Insurance Fee $0.60 Mandatory
Campus Security Fee $1.00 Mandatory
CEUs
1.6 CEUs
Drop Request Deadline
Aug 10, 2024
Transfer Request Deadline
Aug 10, 2024
Instructors
Section Notes
Students will need to purchase 7th Edition ServSafe Manager book from the CCCC bookstore.  (Click here to purchase your book.)
Required fields are indicated by .