Ensure safe restaurant and food service operations with the knowledge gained in this course! Topics include the importance of food safety, good personal hygiene, time and temperature control, preventing cross-contamination, cleaning and sanitizing, safe food preparation, receiving and storing food, as well as methods of thawing, cooking, cooling, and reheating food. Hazard Analysis and Critical Control Points (HACCP), FDA Food Code safety regulations, and local requirements are also addressed. Upon successful completion of this course, students are eligible to sit for the Food Protection Manager credential offered by ServSafe. The cost of the certification exam is NOT included in course tuition. See registration website for additional details about textbook, exam access code, and certification.