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Apr 23, 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-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:- Identity and define organisms associated with food borne illnesses.
- Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them.
- Develop a HACCP (Hazardous Analysis Critical Control Point).
- Identify Center for Disease Control’s five known risk factors in food service establishments.
- Identify and analyze local and national food codes.
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