About Contact us Directory A-Z Index Ask M
 

CULN1122 – Sanitation Certification pdf

Credits: 1 (1/0/0)
Description: This course covers the basics of safe food handling procedures, safe food storage, cleaning and sanitizing, and purchasing and receiving safe food. This course follows the FDA Model Food Code, and students will test for the Servsafe Certification exam at the conclusion of the class.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Recognize safe food handling procedures.
  2. Recognize food safety hazards.
  3. Demonstrate proper personal hygiene.
  4. Explain HACCP food safety system.
  5. Identify safe storage procedures regarding food handling.
  6. Explain cleaning and santizing procedures.
  7. Identify pest management techniques.
  8. Understand purchasing and receiving procedures for safe food handling.
  9. Explain regulatory agencies and inspections.
  10. Complete National Restaurant Association ServSafe Certification exam.
MnTC goal areas: (N/A)

« back to course outlines