CHEF 1115 - ServSafe for Food Service Managers Credits: 1
The course describes physical, chemical and biological contaminants, risk factors and unsafe practices that can cause foodborne illnesses and how to prevent them. The student will learn about the importance of serving safe food and the cost of unsafe food. The course also explains active managerial control and Hazard Analysis Critical Control Point (HACCP).
Click here for searchable class schedule
[Add to Portfolio]