Catalog Number
10316136
Credits
3.00
Description

In this course, students will learn how to prepare vendor orders using product requisitions from kitchen classes, enter orders online using vendor website, receive products in a safe and secure manner, organize refrigerated, frozen and dry cooler spaces to ensure food safety and anti-theft standards are met, conduct and extend a product inventory and produce, update and maintain food receiving and storage logs utilizing a modified HACCP system to document food safety practices. Prerequisite: Sanitation for Foodservice Operations 10316112 or ServSafe® Food Manager Certification

Requirements
012548

Prerequisite: Sanitation for Foodservice Operations 10316112 or ServSafe® Food Manager Certification

Class Listing

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