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| Important Class Notes Students are strongly encouraged to review the information at this website prior to registering for class: http://www.servsafe.com/downloads/pdfs/handbooks/ssfs-examinee-handbook |
| Class Number | 23560 | ||||||||||||||||
| Catalog Number | 47-303-405 | ||||||||||||||||
| Class Title | Foods: Sanitation/Restaur Mgr | ||||||||||||||||
| Semester / Year | Spring 2013 |
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| Location | Rice Lake | ||||||||||||||||
| Building | WITC Rice Lake Campus | ||||||||||||||||
| Instruction Mode | In Person (Classroom) | ||||||||||||||||
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| Class Description This course provides the background information needed for the National Restaurant Association’s Certification exam for sanitation. This exam meets state certification requirements for restaurant managers effective January 1, 1995. The exam will be given at the end of the last class. Course topics include: Microorganisms and food-borne diseases, safe food handling and storage, and standards for cleanliness and sanitation. |
| Important Class Notes Students are strongly encouraged to review the information at this website prior to registering for class: http://www.servsafe.com/downloads/pdfs/handbooks/ssfs-examinee-handbook |
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