Food Handling, Safety and Sanitation

Food Handling, Safety and Sanitation

During this course you will learn the importance of food handling, identification, safety and sanitation. Key points will include storage, personal and facility hygiene, cooking and storage temperatures, common illness associated with improper sanitation and/or cooking and what to look for when receiving food from purveyors.

Please Note: This course is a self-study course to help students understand the basics of food safety. If your goal is to become ServSafe certified you should contact your local National Restaurant Association to take their ServSafe food safety prep course. In order to become ServSafe certified, you have to pass the official ServSafe class. You cannot become ServSafe certified through this class.

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