Foodservice Sanitation and Safety

Catalog description

This course prepares students to work safely in a commercial kitchen setting while preparing food for the dining public. Students follow the safe and sanitary flow of food through all stages of handling and production and establish procedures that ensure the service of food safe for consumption. Students study government health codes and how to apply the principles of Hazard Analysis Critical Control Points (HACCP) in the operation of a foodservice establishment. This course prepares students to take the National Restaurant Association Education Foundation’s, ServSafe Food Protection Manager Examination or another sanitation exam approved by the American National Standards Institute, proctored and administered at CCAC.