HSM-1550 ServSafe Certification

Credits 1
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 takeCUL-1100 concurrently.

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

Identify procedures for ensuring kitchen safety and sanitation.
Identify conditions under which bacteria live and multiply.
List the steps involved in developing, implementing, and monitoring a HACCP program.
Identify requirements for proper food storage.
Identify the principles of cross-contamination of bacteria.
List best practices for safe personal hygiene.
Identify potential problems that can occur during product delivery.
Describe proper procedures for pest and rodent control.