Hospitality Safety and Sanitation

Catalog description

3 hours. This course provides students seeking to enter the food service industry with basic sanitation principles, which include understanding personal hygiene, sanitizing of eating and drinking utensils, food bacteriology, emergency pathogens, prevention of illnesses, accident prevention, employee training and sanitary and safe food service operation. Students will also learn how to design a responsible alcohol program in a foodservice organization, focusing on customer safety, issues of reasonable care, policies and procedures, legal and regulatory codes, and knowledge of alcohol's impact on the body. Course Typically Offered: On demand.