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.
Term: Fall 2025
Course Type: Credit - 1 Credit
Section: 500
Ways to take the class: Face-to-face
Days: TH
Time: 6:00PM to 9:30PM
Start Date: 09/25/2025
End Date: 10/23/2025
Location: Off-Campus
Room: HCAT 116
Building:
Hospitality Culinary Arts and Tourism Institute
Instructor: Michael R Levins (Subject to change)
Class Size: 16
Section Info: Notes: Students enrolled in this face-to-face section can purchase the textbook through the bookstore. Students must attend all sessions of this course. Students enrolled in section 500 must purchase the textbook, Servsafe Managerbook with the Online Exam Voucher (ISBN 978-1-58280-399-9).