Students study food safety risks encountered in the food service industry to ensure that food is safely served. Students learn about the microorganisms that cause food borne illness and other contaminants that can make food hazardous. Concepts and skills are presented to reduce the risk of foodborne illness and prepare the student to pass the National Restaurant Association ServSafe Food Protection Manager Certification Examination. ServSafe Alcohol training will provide students the understanding of alcohol law and their responsibility, how to recognize and prevent intoxication, how to properly check identification, and handling difficult situations related to alcohol use. Concepts and skills learned will prepare the student to pass the national Restaurant Associate on ServSafe Alcohol Certification Examination.
Prerequisite: ENG 085*