Jun 23, 2018  
2017-2018 SLCC General Catalog 
2017-2018 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG **** ]

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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).

Semester: All

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