ServSafe Food Protection Manager Certification (Fall)
The ServSafe Food Protection Manager Certification is a national industry certification that qualifies a worker in a restaurant setting.
The class covers the following: Hazard Analysis & Critical Control Points (HACCP); Basic Food Safety; Personal Hygiene; Time & Temperature Control; Safe Food Preparation; Methods of Thawing, Cooking, Cooling & Reheating Food; Preventing Cross-contamination & Allergens; Receiving and Storing Food; Cleaning & Sanitation; and Food Safety Regulations.
Students will be required to successfully pass a written exam before receiving their certificate. Class size limited to 10.
Dates
| September 2016 | ||||||
|---|---|---|---|---|---|---|
| Su | Mo | Tu | We | Th | Fr | Sa |
1 | 2 | 3 |
||||
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 28 | 30 | |||
| October 2016 | ||||||
|---|---|---|---|---|---|---|
| Su | Mo | Tu | We | Th | Fr | Sa |
1 |
||||||
2 | 3 | 5 | 7 | 8 |
||
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 31 | |||||
Times
| 5:00 PM - 9:00 PM |
