Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time-temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards. Prerequisites: None.
|16742||Hybrid||T||January 14, 2020 - March 6, 2020||12:30pm - 1:20pm||Lecture|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|January 21, 2020||February 4, 2020||0001||-|