In this introduction to food safety, you will learn about food borne illnesses, as well as different types of biological contaminations. Food and Drug Administration codes will also be covered, as well as personal cleanliness and work attire guidelines. The second half of this class will focus on food safety flow and management systems including Hazard Analysis Critical Control Point or (HACCP). You will also learn about proper cleaning and sanitizing techniques and requirements. Tuition includes all books and material fees. This course includes ServSafe preparation and exam for the food production manager certification.