Covers the principles of safe food-handling in the commercial foodservice environment. This course addresses the different types of microorganisms and toxins that may cause foodborne illnesses; the role that time and temperature controls play in the flow of food throughout the operation; the importance of proper food-handling and adhering to food safety systems and procedures; and the various food allergens affecting people today. This course also covers sanitary facilities and pest management, as well as the importance of employee training. Current issues in food sanitation, along with the local, state, and federal regulations that apply, are also discussed. This course meets the Pennsylvania Department of Agriculture requirement for certified food handlers. The SERVSAFE examination of the National Restaurant Association is administered.