ServSafe Manager Training

250 Cleveland Avenue,Columbus OH 43215

30 April, 2021

Description

This course presents a detailed study of the Hazard Analysis Critical Control Points (HACCP) procedures... This course presents a detailed study of the Hazard Analysis Critical Control Points (HACCP) procedures, which include the control of bacteria, materials handling, and safety practices to maintain a safe and healthy environment for the consumer in the food and lodging industry. Included is an examination of laws and regulations related to safety, fire, and sanitation, as well as an emphasis on the importance of facility planning, design and maintenance. Upon completion of the two-day training the student will sit for the National Restuarant Association's (NRA) SERV/SafeManager Certification. Upon successful passing of the exam the student will recieve certificates from the NRA and from the Ohio Department of Health. Instructor: Adam Hagar Class Type: Hands On