CUL111 — Food Safety and Sanitation
The purpose of the course is to assist the student in developing, understanding, and applying concepts and principles of safe food-handling. Students are introduced to basic food borne illness prevention and must pass the NRAEF ServSafe Managers test. Students conduct a Hazard Analysis of Critical Control Points (HACCP) plan as a group project – take out and add to different course. Upon successful completion of the exam the student will receive a certificate from the National Restaurant Association.