CARTS 154 SERVSAFE SANITATION

This course focuses on food production practices that are governed by changing federal and state regulations. Content includes prevention of food-borne illness, HACCP procedures, facility sanitation, and guidelines for safe food preparation, storage and reheating. Students take the NRA ServSafe examination in this course.

Credits

3

Distribution

Hospitality

Offered

Fall, Spring

Notes

 

Outcomes

1. Demonstrate knowledge of safety and sanitation procedures
2. Pass 2 hour proctored SERVSAFE test with a grade of 75% or better and receive certification as a SERVSAFE Food Manager.
3. Practice kitchen "housekeeping" teamwork
4. Practice proper ware washing procedures
5. Prepare a daily menu in a production kitchen in strict accordance with current federal and state regulations

Area of Study:

Career Education

Instructional Mode:

In-person

Campus:

Downtown