Principles of Food Safety and Sanitation for Servsafe Certification
Overview
Subject area
FNES
Catalog Number
200
Course Title
Principles of Food Safety and Sanitation for Servsafe Certification
Department(s)
Description
Examination of the sanitation and safety principles used in a food service operation. Topics covered include: microbial contamination of food, preventing food borne illness, sanitation procedures and proper handling of food from the point of purchasing through service (vendor to consumer). Students will take the National Certification Servsafe exam at the end of the course.
Typically Offered
Fall, Spring
Academic Career
Undergraduate
Liberal Arts
Yes
Credits
Minimum Units
2
Maximum Units
2
Academic Progress Units
2
Repeat For Credit
No
Components
Name
Lecture
Hours
2
Requisites
028946