Foodservice Sanitation and Safety - 2
Basic principles of sanitation and safety set by regulatory agencies; Causes and prevention of food-borne illnesses; Application of food safety production and service, personal hygiene and facilities maintanance procedures. Food safety regulations and inspections including HACCP system are emphasized. Course meets minimum food safety certification requirements of California legislation effective January 1, 2000. Upon passing the required exam, course certificate of completion is awarded from the Educational Foundation of the National Restaurant Association. Recommended: Reading Level 5 or 6. Hours: 36 lect/disc. Field trips may be required. Offered: F,S. CCS: Occupational Education. Not Transferable: Associate Degree only.