Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment. Certification through the National Restaurant Associate is a requirement for completion and can be used to apply for state certification.
We offer the following class sections for this course (10-316-100). View more class specific details and registration information by selecting a class number.
Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
---|---|---|---|---|---|---|---|
#01 Fall |
Open |
Aug 26 –
Oct 28
|
Aug 31 | In-Person |
Aug 26 – Oct 21
Monday
08:00 AM - 10:00 AM
-
Travis Teska
Oct 28
Monday
08:00 AM - 10:00 AM
-
Travis Teska
|
View Rates |