ServSafe Manager

In this class, learn about food-borne bacteria, viruses, parasites contamination and how to prevent food-borne illness. Proper food handling techniques, HACCP system, cleaning and sanitizing, integrated pest management, regulations/standards and employee food safety are also covered in the course. Textbook with answer sheet is included. Students will need to contact the Workforce Education Department at 225-216-8239 to arrange pick up of the textbook prior to class. Students are encouraged to review the textbook before the beginning of class in order to improve their success rate on the certification exam.