This course introduces students to the fundamentals of foodservice sanitation and safety and their importance to the food service industry. Students will identify microorganisms which are related to food spoilage and food borne illness; Hazard Analysis and Critical Control Point analysis; ways of preventing food borne illness; sanitation issues in the receiving, storage, preparation and service of food; pest controls; safety issues; Material Safety Data Sheets; and laws and regulations governing sanitation and safety in foodservice operations. |
|||
|
|
