HRI 195 - Introduction to Serve Safe

Credits: 3

This course will cover the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of Foodborne illnesses in conformity with federal, state and local guidelines. Students will learn the skills of sanitation and safety and will take a certification to become a serve safe employee.

Lecture Hours per Week: Lecture 3 hours per week.

Schedule of Classes