Program Description
Students are introduced to the factors contributing to the contamination of food and
food preparation facilities. Managerial considerations will be discussed, as well
as cleaning, sanitizing agents, approved building materials, and state and federal
governance. The nationally recognized ServSafe Food Handler certification exam will
be administered at the conclusion of the course.
Upon completion of the micro-credential, nationally recognized ServSafe Food Handler certification exam, students will be able to:
- distinguish the factors contributing to biological, chemical, and physical contamination of food;
- identify microorganisms that are related to food spoilage and foodborne illness, describe requirements and methods for growth;
- identify symptoms common to foodborne illnesses and how these can be prevented;
- understand acceptable procedures when preparing potentially hazardous food to include time/temperature principles;
- state the procedures for the proper receipt, storage, preparation, and service of fresh and frozen food;
- identify the physical characteristics of materials needed for the construction and maintenance of a safe and sanitary food service environment;
- list the factors necessary for managing a safe and sanitary food service environment;
- identify HACCP principals and critical control points; and
- become familiar with Material Safety Data sheets.