Continuing Education

Hospitality


ServSafe Food Service Managers Certification

Robert Hary, instructor

Required for New Jersey food service personnel who are the designated Persons in Charge (PIC) in Risk Level 3 food establishments. The ServSafe exam will be administered to all participants at the conclusion of the 12 hours of training, with adequate time for completion. Required text, ServSafe Essentials With Answer Sheet, 6th Edition, ISBN 978-1-58280-299-2, available for purchase in College Bookstore. 3 SESSIONS

Tues, Sept 16-30, 2014, 5:30-9:30 pm
Fee and Code: $179 (plus text), XPROF 006 W

 

Food Safety

Robert Hary, instructor

Food service workers in retail food establishments, hospitals, schools, institutions, and homes will learn the basics of safe food handling and preparation. Topics: basic microbiology, food preparation, personal hygiene, equipment sanitization, equipment storage and handling, environmental sanitation, insect and rodent control, garbage storage and disposal, inspection process, and relief of choking. Approved by the NJ Department of Health and meets the requirements of the NJ Administrative Code, Chapter 24, Retail Food Establishment Regulations in New Jersey. 2 SESSIONS

Tues & Thurs, Oct 7 & 9, 2014, 7-9 pm
Fee and Code: $69, XPROF 002 W

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