Description: Examines sanitation and safety practices in food service and lodging establishments. Management oriented treatment for prevention of food borne illnesses using HACCP principles of safe food handling, sanitary design, care of facilities and equipment, pest control, self-inspection, and interpretation of food service laws. Causes and prevention of accidents and elementary first aid including Heimlich Maneuver and CPR. Students plan and practice employee training. Students must pass a national exam, which will provide State Health Department Certification. Field trips may be required.
Prerequisites: Eligibility for ENG-1010 College Composition I, or departmental approval: industry experience.
Hours: 2 Lecture: 2
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