HOSP132 — Food Service Sanitation

1 credits · 1 hours

Examines the causes and prevention of foodborne illness outbreaks. Includes methods of safe food handling, receiving, preparation, service, food allergens and food safety regulations and standards. Students must complete the National Restaurant Association’s ServSafe Food Protection Manager Certification Examination.

Part of

• Baking and Pastry - Option
• Culinary Arts
• Food Service Management
• Baking and Pastry I
• Culinary Arts I
• Hospitality Management

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