CUL 1310 - Food Safety and Sanitation

Credits: 1
Lecture: 15
Lab: 0

Introduces students to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation and guidelines for safe food preparation, storing and reheating. This course utilizes the National Restaurant Association ServSafe (R) materials, prepares for and culminates with the administration of the National Restaurant Association ServSafe (R) Certification examination. This is a lecture only course.

Prerequisite(s): None
Corequisite(s): None