Corequisites: None Description: This course covers the principles of sanitation as well as the characteristics and causes of food-borne illness. Measures to prevent unsanitary conditions that cause food-borne illnesses are stressed. Topics include safe food handling, chemical use and storage, and management training tools and the study of the Michigan Food Law. Course completion involves the National Restaurant Association Educational Foundation’s ServSafe Food Protection Manager Certification Examination.
Department Consent: No Consent General Education Distribution Category Met: None