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FSDT-1602 - Intro to Sanitation & 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.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
2
Prerequisites
None
Corequisites
None
Return to Culinary/Hospitality