This course prepares students for the ServSafe Food Handler certification by teaching the essential principles of food safety, sanitation, and responsible food handling.
This course prepares students for the ServSafe Food Handler certification by teaching the essential principles of food safety, sanitation, and responsible food handling. Students will learn about personal hygiene, cross-contamination prevention, time and temperature control, foodborne illnesses, cleaning and sanitizing procedures, allergen awareness, receiving and storing food safely, and workplace safety. Through hands-on demonstrations, case studies, and certification-style practice activities, students will develop the knowledge necessary to safely prepare and serve food while preparing for one of the food service industry's most widely recognized certifications.
The final project can include: A Restaurant Food Safety Inspection evaluating sanitation practices and identifying areas for improvement. A Food Safety Management Plan demonstrating proper handling, storage, and preparation procedures. A Kitchen Sanitation and Allergen Awareness Guide outlining best practices for maintaining a safe food service environment. A Certification Readiness Portfolio containing completed food safety activities, practice assessments, and study materials.
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