Sanitation & Safety/Facilities Design

Catalog description

This course presents a detailed study of the HACCP (Hazard Analysis Critical Control Points) procedures which includes bacteria, materials handling and safety practices to maintain a safe and healthy environment for the consumer in the food and lodging industry. Included is an examination of laws and regulations related to safety, fire, and sanitation, as well as the importance of facility planning, design, and maintenance. To receive credit for this course, students must pass the Applied Foodservice Sanitation Examination (ServSafe) from the National Restaurant Association Educational Foundation(NRAEF). Students will receive certificates from the NRAEF and from the Ohio Department of Health.