Food Safety & Sanitation ((2 Credits))

Catalog description

This course covers the principles and practices of food safety and sanitation that are essential in the hospitality industry for the protection and well-being of staff, guests and customers. The course provides a systems approach to sanitation risk management and the prevention of food contamination by emphasizing the key components of the Hazard Analysis Critical Control Point (HACCP) food safety system. The course will discuss topics related to food safety and food quality including microbiologic contamination of food, other biological and chemical hazards, and elaboration of such issues using Hazard Analysis System and Critical Controls Point (HASCCP).