FOS1201

This course explores the scientific rationales of sanitization and safety practices which are enforced for group protection in institutions and food service facilities. Students will recognize the importance of preparing, serving, storing and holding foods so that they are free of contamination. This course also includes a study of the micro-world, food allergies, food borne illness, safe food handling, cleaning, sanitizing, pest management and state, local and national regulation governing sanitary food handling practices. Students will also be prepared to sit for the ServSafe Manager examination.

3

3 (3 lecture hours)

Associate in Arts Elective, Associate in Science, Technical Certificate