Designed for operators, managers, supervisors, cooks and employees to prevent food-borne illnesses and help reduce liability and insurance costs, this course covers the causes, spread and methods of preventing food-borne illnesses, microbiology, cleaning and sanitizing. Successful completion will lead to ServSafe Certification, and the Ohio Department of Health Food Safety Certification. Textbook and materials included. You will take the certification exams in class. No discounts apply.