Food Serv Nutrition/Sanitation

Catalog description

Basic nutrition concepts with emphasis on the nutritional concerns of restaurants and other types of food service operations. Includes the theory of nutritional label reading; nutritional food values; and the effects food has on the body. Also includes optimal sanitation policies and procedures; maintaining a clean work environment safe from food-borne illnesses; Hazard Analysis Critical Control Points (HACCP); safety and accident prevention; storage, preparation, and cleaning of work surfaces; and legal requirements based on regulations of the local municipality.