Transfers ToCSUDescriptionThis class uses the National Restaurant Association Education Foundation's ServSafe® materials to certify students as food service safety managers. This course includes personal hygiene, types of hazards in food service, prevention and control of pathogens and other contaminants in food. Proper storage and cleaning and sanitizing are also covered. Systems for tracking food safety including HACCP and responding to outbreaks and inspections are taught. Students completing the final exam with 75% correct will be certified food safety managers in all 50 states for 5 years.Usually HeldFri 5:30pm–8:00pm, Fri 5:40pm–7:45pm, Mon 2:45pm–4:50pm, Mon 3:30pm–6:00pm 