º£½ÇÉçÇø

This course provides an overview of the issues relating to the standards of food safety and sanitation within the hospitality industry. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for and take an industry recognized food safety and sanitation manager certification test. As part of the course, students must pass the ServSafe certification exam from the National Restaurant Association (NRA).