CART121 — Food Service Sanitation and Safety
2 Credit(s) Topics addressed in this course include sanitation in food service and the role of food service managers in setting up a program of sanitation; the identification of food-borne illnesses, including the foods commonly involved, and corrective measures for prevention of illness and the application of sanitation concepts in the operation of a food service establishment. Students are required to take the certification exam by the Education Foundation of the National Restaurant Association in sanitation as a part of this course. This course satisfies requirements for ACF certification. Pre/
Prerequisites: ENG097