Aug 14, 2018  
2017-2018 Academic Catalog 
    
2017-2018 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.

At the conclusion of the course, students will take the National Restaurant Association ServSafe® examination for certification. Prerequisite(s) or Corequisite(s): ServSafe Exam (ARTS-112A).



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