Course Information

ServSafe Certification and Exam (CUL 010)

Term: 2016-2017 AY - Spring Semester


There is not currently a faculty member for this course


This course is preparation to take the National Restaurant Association Servsafe Exam. Topics to be covered include food production practices governed by federal and state regulations, proper food handling for prevention of food-borne illness, Hazard Analysis of Critical Control Point (HACCP) procedures, state and federal regulations, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating.