Sanitation and Safety

Catalog description

Examines sanitation and safety practices in a variety of food service operations. Based on the Federal Food and Drug Administration (FDA) Food Code. Management oriented focus on prevention of food borne illnesses using Hazard Analysis and Critical Control Point (HACCP) principles of safe food handling, sanitary design, care of facilities and equipment, pest control, self-inspection, and interpretation of food service laws. Students plan and practice employee training. Students must pass a national exam, which will provide State Health Department Certification. Field trips may be required.