SANITATION, SAFETY & FOOD SVC.

Catalog description

This course introduces the basic principles of sanitation and safety to food service handling including purchasing, storing, preparation and serving. Specific topics include the dangers of microbial contaminants, food allergens and foodborne illness, safe handling of food, the flow of food, and food safety management systems. At the conclusion of this course students will be prepared to test for ServSafe? certification. The content of this course is foundational for all culinary arts classes. This is a CORE course.