Food Production and Safety, CP

This Certificate of Proficiency is aimed at equipping individuals with essential knowledge and skills to ensure the safe and hygienic production, handling, and distribution of food products.  It covers various aspects of food safety, including proper storage, hygiene, quality control, and compliance with industry standards and regulations; it will empower participants to mitigate food borne risks and promote public health.  The program will also stack into the current Food Service and Restaurant Management degree should a learner decide to later complete the bachelor’s degree.  Completion of the CP will qualify students for the National Restaurant Association ServSafe Food Protection Manager Certification Examination.