Prerequisite(s): Instructor consent

This course develops an understanding of the basic principles of sanitation and safety and enables students to apply them in the foodservice operations. It reinforces personal hygiene habits and food handling practices that protects the health of the consumer. This course is based on The Educational Foundation of the National Restaurant Association?s ServSafe training and certification coursework and include the ServSafe certification examination and standard First Aid training, which meets the standard requirements of OSHA, yet exceeds with CPR (Cardiopulmonary Resuscitation). Safety in the workplace is also covered.

This course may be taken 1 time for credit.