CA 200 — Culinary Sanitation and Safety
This course focuses on the safe operation and sanitation aspects of the food service industry. Additional subject matter will include establishing a food safety system, keeping food safe while in storage, sanitary measures, accident prevention, crisis management and dealing with sanitation regulations and standards. The food temperature danger zone will guide the student in correct storage methods, thermometer use and the correct minimum internal cooking temperatures for different foods. Students will sit for the ServSafe certification exam at the end of the course.
Prerequisites: CA 105, CA 110