This course is designed to develop an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment for the consumer in the food industry, utilizing standards set forth by the National Restaurant Association. Food safety, cleanliness standards, and work safety are presented from a management perspective. The course will include the food distribution system and purchasing procedures. Final exam is the ServSafe Manager exam; passing exams will earn a 5 year ServSafe Manager certificate of completion.

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