Sanitation and Safety

Catalog description

This course introduces students to the principles of sanitation and safety in foodservice operations. Specific topics include microbial contamination, food allergens, food borne illnesses, personal hygiene, basic first aid, food management systems, and proper food selection, receiving, storage, and preparation. Special emphasis will be placed on the creation of a HAACP for the safe movement of food through the food service operation and the development of a plan for dealing with customer allergies. At the conclusion of this course students will be prepared to test for the ServSafe® Manager certification and certification as an allergen specialist. This course is foundational for all culinary classes.