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
Prerequisite: Sanitation for Foodservice Operations 10316112 or ServSafe® Food Manager Certification
Class Listing
To view class availability:
- Current Mid-State students: Log into MyMSTC.
- Not yet a current Mid-State Student? Look up the course in our online class search.
If you would like to enter an associate degree or technical diploma program, OR you have not yet chosen a program (undecided), you can apply now.
