Food-service professionals working or pursuing jobs in establishments that handle, cook, store, serve, deliver, remove and dispose of food benefit from ServSafe training and certification. This national transferable certification may be required by employers and proves competencies and readiness to be a successful employee. Individuals who successfully complete this full-day program and examination will receive certification, which is valid for five years. Upon completion of this program, students will: Understand the importance of food safety and the potential hazards Apply proper handwashing techniques and personal hygiene practices to prevent food contamination Understand how to prevent cross-contamination of food and food-contact surfaces Control temperature and time to keep food safe during storage, preparation, cooking, holding, cooling, and reheating Know how to use safe procedures for receiving, storing, thawing, cooking, and reheating food Understand the basics of HACCP (Hazard Analysis and Critical Control Points) and its application to food safety Understand food allergens and how to prevent cross-contamination *Students who successfully complete this bootcamp are eligible for advanced standing in credit coursework.
- Subject
- SBUS
- Type
- course
- Edition
- 0081
- Source
- sunyacc.smartcatalogiq.com