Principles of Sanitation
Course Description
Course Typically Offered
Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.
How can I use this course to achieve my career goals?
This course is associated with the following programs:
What will I learn?
- Identify factors associated with foodborne illness.
- Identify proper procedures to receive, store, prepare, hold, and serve food to prevent contamination.
- Determine proper maintenance, cleaning and sanitizing procedures related to food service operations.
- Examine federal, state and local regulations relative to food service sanitation.
- Prepare for ServSafe certification exam.
Class Details
- Class Number:
- 22375
- Delivery:
- In-Person
- Term:
- Spring 2025
- Session:
- 8W1
- Instructors:
- David Crawford
- Date Range:
- -
Class Notes
NOTE: Learners who read and study the ServeSafe Essentials text PRIOR to the first class have a higher pass rate on the National Restaurant Association exam. We recommend the purchase and use of the current edition of the ServeSafe Essential textbook for the most up-to-date code information. If you have an exam scantron sheet from an older edition of the text, please check with your instructor to determine if it is acceptable. The National Restaurant Association will not accept outdated exam scantron sheets.
A Photo ID is required the day of testing.
Meeting Times
Dates | Day(s) / Time | Location(s) |
---|---|---|
01/22/25 - 03/17/25 |
M, W
8:30 AM - 9:20 AM |
Green Bay Campus Room BT306
|
* Cost displayed is based on in-state residency. Back to cost