Food Safety/Sanitation

Catalog description

This course presents an in-depth coverage of food safety and sanitation in food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities, and equipment and crisis management. The course covers the principles of storing, preparing, and serving food to ensure that food is fit for human consumption. Students will study the importance of sanitary habits by food service personnel, causes of food borne illness and spoilage, public health practices, and managerial procedures to insure sanitary food for the public. Upon successful completion of the course and assessment, students will receive a ServSafe® Certificate issued by the National Restaurant Association Educational Foundation. This certificate is recognized by the food service industry and the American Culinary Federation (ACF). This course satisfies the Related Instruction for the American Culinary Federation's Sanitation and Safety course.