University of North Alabama
This course prepares students for successful completion of the National Restaurant Association's ServSafe® Food Protection Manager Certification examination. The focus is placed on key food safety principles and practices including physical, chemical, and biological contaminants, risk factors, and unsafe practices that can cause foodborne illnesses and how to prevent them. The course also explains active managerial control and Hazard Analysis Critical Control Point (HACCP).
3 credits
CAM 112
Prerequisites, corequisites, and courses that build on this one
Courses that require this course as a prerequisite
