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
Culinary/Hospitality
Credits
1.5
Prerequisites
None
Corequisites
None