SERVSAFE
Course Name |
Cost |
Date/Time(s) |
CRN |
Campus Location |
Registration |
TBD |
Spring 2010 |
TBD |
TBD |
Contact |
|
TBD |
Spring 2010 |
TBD |
TBD |
Contact |
ServSafe
ServSafe is nationally recognized for food safety and sanitation and is required for all Mass. restaurants. ServSafe gives knowledge and tools to understand the critical importance of food safety. Some concepts include: sanitation, dangers of food borne illness, keys to food safety, how to prevent cross-contamination, flow of food through the operation, using time and temperature controls, safe receiving, food storage, preparation and serving, safe cooling and reheating, pest management and prevention. Participants are required to read the ServSafe Essentials book PRIOR to attending; it is available at the MWCC bookstore. The exam is administered at the end of class. Upon passing, participants receive ServSafe certification valid for 5 years. Instructor: Dan Zunitch.
ServSafe Recertification - Review and Exam
A brief review of key components of the ServSafe materials, followed by the certification exam. Students are expected to study the course material on their own. A study guide and practice exams will be provided prior to the class. Students should bring completed practice exams to class. Students may purchase the ServSafe Essentials textbook in the bookstore, but it is not required. This course is only for experienced food service professionals who have previously passed the ServSafe exam and whose certification has expired or is about to expire. Students must provide their old certification number to be accepted into the class. Instructor: Dan Zunitch. Materials included.
