FSDT1602 — Introduction to Sanitation and Safety
Lecture focuses on sanitation as it relates to the food service industry. Covers microbiology of foodborne illnesses, their causes and preventative measures, personal hygiene in food service, and principle of purchasing, receiving, storage, preparation and service, HACCP, creating a clean and sanitary facility and equipment, safety practices, and overall sanitation management with a focus on sanitation. Location: L Classroom
Part of
- Baking/Pastry Diploma Core Courses
- Baking/Pastry, A.A.S. Degree Requirements
- Culinary Arts, A.A.S. Degree Requirements
- Culinary Arts, Diploma
- Culinary Communications, A.A.S
- Culinary Communications, Diploma
- Culinary/Hospitality Certificate
- Dietary Manager Certificate
- Hospitality Management, A.A.S.
- Hospitality Management, Diploma