This 8 hour course is designed to teach the food service manager all aspects of food safety and sanitation from purchasing food to serving the customer. Key issues are thoroughly discussed such as how time and temperature abuse, cross-contamination, and poor personal hygiene can lead to foodborne illness.
The class format includes lecture/discussion, videos, activities and games to enhance student learning, encourage student participation, and foster an understanding of the importance of serving safe food. Each student is provided with a ServSafe® Study Guide related to topics discussed in the course.
Course includes: 6 hours of instruction and 2 hours for testing. Online exam and study guide are included in the price.
Location: On-site or class room instruction available. Call 985-867-0532 for site selection.