![Serv Safe Sanitation](https://images.credly.com/images/cb03b8a8-6f1f-48f4-946c-7ebfd0c97349/Serv_Safe_Certified__002_.png)
- Type Learning
- Level Foundational
- Time Weeks
- Cost Paid
Serv Safe Sanitation
Issued by
SUNY Erie Community College
This course introduces students to the factors contributing to contamination of food and food preparation facilities. Managerial considerations will be discussed, as well as cleaning, sanitizing agents, approved building materials and state and federal governance. A nationally recognized certification exam will be administered at the conclusion of the course. Serv Safe Certification. This course is required to graduate with a degree in Culinary Arts or Hotel Management.
- Type Learning
- Level Foundational
- Time Weeks
- Cost Paid
Earning Criteria
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Distinguish the factors contributing to biological, chemical and physical contamination of food.
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Identify microorganisms which are related to food spoilage and food-borne illness, describe requirements and methods for growth.
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Identify symptoms common to food-borne illnesses and how these can be prevented.
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Understand acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
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State the procedures for the proper receipt, storage and preparation and service of fresh and frozen food.
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Identify the physical characteristics of materials needed for the construction and maintenance of a safe and sanitary food service environment.
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List the factors necessary for managing a safe and sanitary food service environment and identify Hazard Analysis Critical Control Points (HACCP) principles.
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Successfully complete the EF/NRA Sanitation Certification Exam with a minimum score of 70%.
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Become familiar with Material Safety Data Sheets (MSDS).