Focuses on the theory and practice of food service safety and sanitation. Emphasis on understanding and applying the Hazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food service sanitation based on requirements and recommendations of Maricopa County Health Department. Focuses on stewarding as an important kitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation. Prerequisites: None.
|37625||Hybrid||T||August 25, 2020 - December 18, 2020||2:30pm - 3:20pm||Lecture|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 31, 2020||October 12, 2020||0001||$36.00|