Transfers ToCSUDescriptionFSM 35 will explore the role of food service employees in preventing foodborne illness, as well as the supervisor's responsibilities in maintaining standards of health and safety. The class will also go over the selection and use of food service equipment for optimum safety and sanitation, and to meet federal, state and local regulations. Food Services, Sanitation, Safety, and Equipment will culminate in an exam for a nationally recognized food safety certificate. (A, CSU)Usually HeldMon Wed 6:30pm–8:00pm, Thu 3:00pm–4:30pm, Thu 4:00pm–5:30pm, Tue Thu 1:00pm–3:10pm 