CHRM 1020 - Sanitation

2 Credits
Offered: ONLINE

This course includes the study of safe food handling, identification of food-borne illness and establishment of a food safety system. The study of the flow of food through the operation, as well as safe storage, sanitary facilities, and equipment are included. Other topics include establishment of an integrated pest management system, accident prevention, and crisis handling. There will be an extensive discussion of sanitary regulations, agencies, and employee sanitation training. In order to pass this course, students must successfully pass the National Restaurant Association Education Foundation, ServSafe Food Handler test, and will subsequently receive a certificate of achievement. All further Culinary lab classes require successful completion of this course.

Lec: 2 Lab: 0 Cr: 2

View Class Schedule