HSPM 1330: ServSafe Food Protection Manager Certification
Earners of this badge have successfully completed ISU's HSPM 1330: Food Safety Certification course, a 7 week, in-person academic course for currently enrolled undergraduate and graduate students. Students successfully completing this micro-credential will receive the National Restaurant Association’s Educational Institute Servsafe certification.
Skills / Knowledge
- Food Safety
- Sanitation
- Food Service
- Food Protection Manager
Earning Criteria
Required
The Food Safety Certification course is an introduction to safety and sanitation principles in food service operations for managers in alignment with ServSafe standards. The curriculum includes characteristics of food, supplies, and equipment as related to quality, sanitation, and safety, and students must pass the National Sanitation Certification Examination from the National Restaurant Association to receive this digital badge.
Learning Outcomes:
Describe safety and sanitation issues in the hospitality industry
Identify regulations that influence safety and sanitation in the hospitality industry
Describe strategies hospitality professionals can use to reduce the incidence and risk of safety and sanitation issues in the hospitality industry
Evaluate hospitality safety and sanitation issues using critical and logical thinking to make decisions and solve problems
Apply current regulations for maintaining safety and sanitation in the hospitality industry
Design plans for addressing safety and sanitation in the hospitality industry
Assess the influence of workforce diversity on hospitality safety and sanitation issues
Assessment:
Satisfactory/Non-satisfactory course with a minimum threshold of 70%
Achieve a 70% or higher on the National Restaurant Association’s Educational Institute ServSafe Exam proctored by ISU's certified ServSafe Instructor
Learners must enroll in HSPM 1330