This course provides the background information needed for the National Restaurant Associationís Certification exam for sanitation. This exam meets state certification requirements for restaurant managers effective January 1, 1995. The exam will be given at the end of the last class. Course topics include: Microorganisms and food-borne diseases, safe food handling and storage, and standards for cleanliness and sanitation.
This course provides the opportunity for the student to comprehend the knowledge, skills, processes, and understanding of procedures for food preparation, sanitation work habits, cleaning work areas and materials, storage of poisonous/toxic materials, and the importance of employee training. This course prepares the learner to renew their Wisconsin restaurant food protection certificate.
More information is available on License, Permit, and Registration Services for the State of Wisconsin.
View Foods: Sanitation classes available at WITC.