This course prepares culinary professionals for the implementation of food safety practices, maintenance of a safe and hygienic foodservice operation, and oversight and training of hourly food workers to prevent the transmission of foodborne illness. The course content is aligned with the Food and Drug Administration (FDA) Food Code and prepares certification candidates for any of the nationally-accredited Certified Food Safety Manager Exams.
Course ID
122
Department
Subject
Units
1
Notes
This course is designed for students who have previously become certified food safety/protection managers and are refreshing their knowledge prior to recertifying.
Transfer code
CSU
Credit type
Credit/Degree Applicable
Pass/Nopass
P/NP Available
Lecture hours
Lec-17.5
Has field trips
0