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Apr 26, 2024
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CLART 207 - Food Service Sanitation
2.0 Credits
Detailed contemporary knowledge of sanitation as related to the food service industry needs of today, including procedures for kitchen inspection and HACCP.
Course Objectives
Upon successful completion of this course, students will be able to:
- Identity and define organisms associated with food borne illnesses. [REASON]
- Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them. [REASON]
- Develop a HACCP (Hazardous Analysis Critical Control Point. [REASON]
- Identify Center for Disease Controls 5 Known Risk Factors in Food Service Establishments. [REASON]
- Identify and analyze local and national food codes. [REASON]
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