HRM 119 - Certification in Sanitation

1 credit hour - 16 hours of lecture.
Learn the causes and prevention of foodborne illness, maintenance of sanitary conditions, and how to implement a Hazard Analysis Critical Control Point (HACCP) system. Study the flow of food from receiving through storage, prep and service. Take the national food safety certification exam from the National Restaurant Association (NRA) designed for food service professionals. A ServSafe® Food Protection Manager certification from the NRA is issued to students who satisfactorily complete the course and pass the examination.

Crosslisted: Also offered as HCT-333 for noncredit.

Note: Typically offered at MC, GB, and OL; all terms.

Course Outcomes:

Identify types and sources of foodborne illnesses.
Describe industry-standard food safety procedures.
Discuss the importance of proper food safety management systems.
Qualify for national sanitation certification.