Student Learning Outcomes

This course provides a working knowledge of safe food handling, personal hygiene, food-borne illnesses, and HACCP procedures. This course is designed to prepare students for the State of MN food management certificate examination.

STUDENT LEARNING OUTCOMES:
  • Identify food-borne illnesses.
  • Understand proper sanitation techniques.
  • Practice good personal hygiene methods.
  • Pass state food safety tests.

Prerequisites

Please see eServices for section availability and current pre-req/test score requirements for this course.