This course focuses on food production practices that are governed by changing federal and state regulations. Content includes prevention of food-borne illness, HACCP procedures, facility sanitation, and guidelines for safe food preparation, storage and reheating. Students take the NRA ServSafe examination in this course.

Credits: 3

Distribution: career Training

Offered: Fall, Spring


  1. Demonstrate knowledge of safety and sanitation procedures
  2. Pass 2 hour proctored SERVSAFE test with a grade of 75% or better and receive certification as a SERVSAFE Food Manager.
  3. Practice kitchen "housekeeping" teamwork
  4. Practice proper ware washing procedures
  5. Prepare a daily menu in a production kitchen in strict accordance with current federal and state regulations