HOS 113 - ServSafe Manager Certification (1)

Prerequisite: None
fall

Lecture: One hour of lecture/discussion per week.

National Restaurant Association Educational Foundation ServSafe Certification course for all foodservice employees and managers. Focuses on concepts of food safety, foodborne microorganisms & allergens, personal hygiene, purchasing, receiving and storing food products, food preparation, cooking and service, facilities cleaning, sanitation, and pest management.

Note: Search for available course section offerings: Course Schedule.

PCS: 1.2