Hospitality and Tourism >> Culinary ServSafe for Managers
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Students will learn critical principles of food safety, including personal hygiene, time and temperature control, prevention of cross-contamination and allergens, cleaning and sanitizing, and HACCP principles. They can expect to learn how to identify and prevent foodborne illnesses and the associated risks, proper food storage and handling procedures, and food safety management systems. The course will be delivered in an online format and culminates in a proctored exam to earn your ServSafe Manager Certification.

 

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