study food safety risks encountered in the food service industry to ensure that
food is safely served. Students learn
about the microorganisms that cause foodborne illness and other contaminants
that can make food hazardous. Concepts and
skills are presented to reduce the risk of foodborne illness and prepare the
student to pass the National Restaurant Association ServSafe Food Protection
Manager Certification Examination.
ServSafe Alcohol training will provide students the understanding of
alcohol law and their responsibility, how to recognize and prevent intoxication,
how to properly check identification, and handling difficult situations related
to alcohol use. Concepts and skills
learned will prepare the student to pass the national Restaurant Associate on
ServSafe Alcohol Certification Examination.