This course introduces the basic principles of sanitation and safety to food handling including purchasing, storing, preparing, and serving. Specific topics include the dangers of microbial contaminants, food allergens and food borne illness, safe handling of food, the flow of food, and food safety management systems. At the conclusion of this course students will be prepared to test for ServSafe© certification. The content of this course is foundational for all culinary arts classes.
Prerequisites
None
Semester
Fall,
Spring,
Summer