Apr 01, 2020  
2019-2020 Academic Catalog 
    
2019-2020 Academic Catalog
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HSM-1550 ServSafe Certification


Credits 1 Credit
This course provides an overview of the principles of food microbiology, important food borne diseases, standards that are enforced by food service regulatory agencies, and applied measures for the prevention of food borne diseases and other microbiological problems. It also describes the Hazard Analysis Critical Control Point (HACCP) system. Completion of this course rewards the opportunity to test for a ServSafe® certification.
Note: Note: Only Culinary Arts students must take CUL-1100  concurrently.



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