Feb 28, 2024
SUNY Code: 20462
Campus Location: North and City
Pre-Admission Recommendations: Food Preparations Courses, Related Food Service Experience
Career Opportunities/Further Education: Restaurant Industries, Bachelor’s Degree Programs in Hospitality
Students are introduced to the factors contributing to the 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. The nationally recognized ServSafe Food Handler certification exam will be administered at the conclusion of the course.
Admission Criteria include:
- high school degree or HSE (High School Equivalency)
- completion of all developmental English and math courses
Upon completion of the micro-credential, nationally recognized ServSafe Food Handler certification exam, students will be able to:
- distinguish the factors contributing to biological, chemical, and physical contamination of food;
- identify microorganisms that are related to food spoilage and foodborne illness, describe requirements and methods for growth;
- identify symptoms common to foodborne illnesses and how these can be prevented;
- understand acceptable procedures when preparing potentially hazardous food to include time/temperature principles;
- state the procedures for the proper receipt, storage, preparation, and service of fresh and frozen food;
- identify the physical characteristics of materials needed for the construction and maintenance of a safe and sanitary food service environment;
- list the factors necessary for managing a safe and sanitary food service environment;
- identify HACCP principals and critical control points; and
- become familiar with Material Safety Data sheets.
- Student must receive a passing grade of 70% on the National ServSafe Food Handler certification exam in order to successfully pass the course.
Total Credits: 2