Food Safety and Sanitation (CUL 111)

Term: 2023-2024 AY - Spring Semester

Faculty

	Drew JonesShow MyInfo popup for Drew Jones
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Description

This course is an introduction to food production practices governed by federal and state regulations. Topics to be covered include proper food handling for prevention of food-borne illness, Hazard Analysis of Critical Control Point (HACCP) procedures, state and federal regulations, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe? certification exam.