DIT 125 - Food Protection Certification

Institution:

Community College of Allegheny County

Subject:

Dietetic & Food Management

Description:

This course meets the requirements mandated by the Pennsylvania Food Employee Certification Act. Topics covered included the types and characteristics of pathogenic bacteria, most common types of food borne illnesses, Hazard Analysis Critical Control Point (HACCP) system, and proper procedures for receiving, storing, preparing and handling foods. This course emphasizes practical application of safe food handling techniques to protect the public health. Students are eligible to sit for a nationally recognized ServSafe Food Manager certification exam. This examination is the final exam for the course. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ccac.edu

Phone Number:

(412) 323-2323

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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