Menu
Skip to Main Content

FSDT-1102 - Sanitation & Safety

Lecture will focus on sanitation as it relates to the food service industry. Covers microbiology of foodborne illnesses, their causes and preventative measure; personal hygiene in food service; establishing a food safety system, such as HACCP; creating a clean and sanitary facility; safety practices; and overall sanitation management. Students will complete projects/assignments relating to foodborne illnesses, HACCP, cleanliness, sanitation of equipment, and developing an inservice of a sanitation topic.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
4.5
Prerequisites
None
Corequisites
None
Return to Food Service/Hospitality