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Course Description

Recertification in Sanitation | Learn the cause and prevention of food-borne illnesses, maintenance of sanitary conditions and how to implement a Hazard Analysis Critical Control Point (HACCP) system. Study product flow from receiving through storage, prep and service. Textbook information available at AACC Bookstore. CEUs issued. $114 includes $48 fee. Note: Designed for food service professionals. Students who complete the course and pass the exam receive certification from the National Restaurant Association. Exam voucher will be provided to students.

Learner Outcomes

Evaluate the latest FDA Model code; Discuss the impact of safety requirements on the day-to-day operation; Recognize methods of purchasing, receiving and storing food; Discuss the flow of food through the operation; Describe how to manage food equipment and the facility.
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