CMGT 121 — Foodservice Safety and Sanitation
This course develops the knowledge of basic principles of sanitation and safe food handling in hospitality and food service operations. The course focuses on prevention of food-borne illnesses and introduces the students to Hazard Analysis Critical Control Point (HACCP) planning and implementation. Successful completion of the course can lead to a 'ServSafe Manager Certification' by the National Restaurant Association. This course recognizes the ethical issues tied to food safety and sanitation.