This beginning course is designed to teach basic food safety principles of personal and institutional sanitation. This includes the proper storage, preparation, and service as well as HACCP,food allergies, regulatons and pest management. An emphasis is placed on the Supervisor's role in maintaining high standards for these principles. This course meets the California Retail Food Code requirement section numbers 113947.1 through 113947.6. This course is required by the Dietary Service Supervisory and Certified Dietary Manager Programs. Students in those programs are required to take and pass the ServSafe Food Handler and ServSafe Manager Exam or equivalent. This course is highly recommended to those interested in working in Food Service industry as well as application to lifelong learning.
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