A food handling, sanitation and work safety course designed for food service establishment operators and front-line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing.
Minimum age of 14, ID required. Approximately 8 hours of classroom time.
Group classes available, minimum of 8 students per group.