Transfers ToNot transferableDescription(No prerequisite.) Participants learn the basic principles of food safety and sanitation, and the application of these principles in a food service operation. The class covers all the major points of sanitation, including how food becomes unsafe, proper precautions, personal hygiene, food contamination, regulations, and inspection standards. The nationally recognized ServSafe Managers Certification exam, required for most food service operations, is given at the end of the class. 