HSM-1550 ServSafe Certification

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: Only Culinary Arts students must take CUL-1100 concurrently.