Food Safety and Sanitation
Covers the basic rules of sanitation food-borne illnesses safe food temperatures safe food handling techniques the HACCP Program pest control procedures and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more students receive a Certificate of Completion from the Education Foundation.
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In their own words...
The environment is so welcoming. I love that the teachers are hands-on and help whenever I don’t understand something.