Sep 15, 2019  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

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Food Safety (ARTS-112)

1.5 credits
An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of foodborne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe® examination for certification. Prerequisite(s) or Corequisite(s): ServSafe Exam (ARTS-112A).



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