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. 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.

Location(s) Typically Offered: Arnold Main Campus (MC), Glen Burnie (GB), and Online (OL)

Term(s) Typically Offered: All terms

Course Outcomes:
Upon successful completion of this course, the student will be able to:

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 Restaurant Association Food protection Manger’s certification.