This course offers a look at food safety from the most reputable sources in the food service industry. It examines different strategies food-service managers use to impact food safety in their organizations. The lessons prepare students for the 8-hour ServSafe class and test required to gain the ServSafe Manager's Credential. Discovering food safety guidelines and strategies and how to monitor employee behavior will enable students to maintain the safety of the food in their restaurants.
A special thanks goes out to the National Restaurant Association's ServSafe Division. The ServSafe Division granted permission to use some copyrighted material and to adapt other ServSafe resources for this course.
Module: BEP-201/206; Media: OL; Lessons: 2; Credit: None; Tuition: $500 (when not taken as part of BEPLT program)